The accidental discovery of carbonated water changed how the world drinks and cooks

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: In 1767, Joseph Priestley stumbled upon a method to infuse water with carbon dioxide while working above a brewery. Though he never profited, his discovery sparked a global industry. Today, this simple effervescence is used for everything from mixing classic cocktails to creating light, airy textures in modern deep-frying batters.

The science of carbonation relies on Henry's law, which dictates that gas solubility in liquid increases with pressure and decreases with temperature. To maximize carbonation, manufacturers chill water to near freezing and inject carbon dioxide at high pressures. When a container is opened, the sudden drop in pressure forces the gas out of the solution, creating the characteristic bubbles that define sparkling water, club soda, and seltzer.

Joseph Priestley, who famously called his invention his happiest discovery, was not the first to observe aerated water. William Brownrigg experimented with carbon dioxide from mines in the 1740s, and Henry Cavendish developed an aerating apparatus in 1766. However, it was Priestley’s 1772 publication, Impregnating Water with Fixed Air, that catalyzed widespread interest. By 1783, Johann Jacob Schweppe had founded the company that would eventually make bottled soda water a household staple, cementing Priestley’s legacy as the father of the industry.

Beyond the glass, carbonated water has found a surprising home in the kitchen. Food scientist Kevin Ryan notes that using carbonated water in deep-frying batters creates a light, tempura-like texture. As the batter hits the hot oil, the trapped carbon dioxide bubbles expand, creating air pockets that mimic the leavening effect of yeast. While some believe it makes food feel lower in calories, the primary benefit is the structural lightness it imparts to the dough.

While often consumed as a simple alternative to soft drinks, carbonated water is also a versatile tool for mixologists and home cleaners. It serves as a vital diluent for spirits, turning short drinks into long ones, and its temporary surfactant properties have made it a popular, if informal, remedy for lifting stains. Despite its acidity—which is significantly lower than that of soft drinks—plain carbonated water is generally considered harmless to a healthy body, which maintains its own pH equilibrium.

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