Water affects food more than most people think. It touches greens, grains, ice, tea, and juice. When you control the minerals in your water, you control a part of the flavor and texture. That is what TDS, or total dissolved solids, measures.
In kitchens like ours, we track TDS and then taste.
The goal is simple: clean flavor that lets ingredients stand out.
The Basics
TDS water means water that contains a certain amount of dissolved solids, such as inorganic salts, minerals, and organic matter. A TDS meter measures this in parts per million (ppm) or milligrams per liter (mg/L).
- Calcium and magnesium give water body and hardness.
- Sodium chloride adds salinity.
- Bicarbonates affect how acids taste.
If the TDS is too low, the water tastes flat. If it’s too high, it tastes bitter or metallic. Neither is right nor wrong; it just depends on what you’re using it for.
TDS is not a safety test. It is a test of water quality and taste, not of harmful chemicals or pathogens. The World Health Organization and Environmental Protection Agency note that TDS does affect drinking water quality, but, unless harmful items like heavy metals are present, it does not pose a health hazard.
Where TDS Comes From
As water travels through pipes, rocks, and soil, it picks up and dissolves different materials both inorganic (such as salt and metals) and organic (like plant or industrial remains). Inherent sources like mineral springs, along with anthropogenic activities such as urban and agricultural runoff, are additional sources of dissolved materials.
In the kitchen, heating or boiling water will slightly increase the TDS level because some of the water is evaporated and left behind minerals. Kettles, ice machines, and rinse stations all demonstrate the TDS level of the water being used. High TDS levels will leave unsightly residue on utensils or produce, changing the coating of salad dressings on greens and the overall quality of the food. This is why TDS is monitored in both the prep and the line areas.
How to Measure Total Dissolved Solids
Use a TDS meter to check your water. Dip the probe and read the ppm. The number gives a quick snapshot of water’s purity. It does not show which minerals are present, but it tells you how concentrated the dissolved solids are.
Typical ranges for kitchen use:
- 0–50 ppm: very low, neutral
- 50–150 ppm: light mineral, bright
- 150–300+ ppm: rich, distinctly mineral
Write down the readings and what you taste. Over time, you’ll know what each range means for your own cooking or brewing.
How to Lower or Adjust TDS
If your TDS levels are high, a filtration system helps.
Popular options include:
- Reverse osmosis (RO): uses a membrane to remove most particles and dissolved chemicals.
- Distillation: boils water and then condenses the vapor, which leaves behind dissolved solids.
- Deionization: replaces charged ions to reduce the level of TDS near zero.
- Activated carbon: improves odor and taste, but does not reduce TDS appreciably.
After filtration, some people re-add small amounts of calcium and magnesium. This re-mineralization step balances and optimizes extraction for coffee and tea. It also makes broths taste clean instead of flat.
A setup with sediment, carbon, RO, and re-mineralization filters gives stable results for both home and kitchen use.
How TDS Affects Food and Drinks
Greens and Salads
Low TDS water leaves no film on leaves. Dressings stick better, herbs taste fresh, and texture stays crisp.
Grains and Rice
Minerals affect starch. Too many can make rice sticky or dull. Cooking with moderate TDS keeps grains distinct and aromatic.
Ice and Cold Drinks
Ice made from low TDS water melts clean and tastes neutral. High TDS or hard water ice can cause a cloudy look or unpleasant taste. Clear ice starts with clean water.
Coffee and Tea
Calcium and magnesium help extract flavor from grounds and leaves. Too high, and the cup turns bitter. Too low, and it tastes thin. Baristas often use RO water and add back minerals for balance.
Soups and Broths
High TDS can make broths taste heavy or flat. Lower TDS water keeps aromatics sharp and allows salt and acid to work as intended.
Keeping Water Quality Consistent
Check TDS weekly and record the readings. Replace filters on time. Descalcify kettles and boilers to avoid scale buildup. Flush ice machines after maintenance. Track three points: tap, post-filtration, and ice output. Taste along with testing—link numbers to real results.
If your TDS rises or drops but the taste remains steady, note that too. The goal is consistency, not chasing a perfect number.
TDS Ranges to Try at Home
Use these starting points:
- Rinsing greens: 10–60 ppm
- Cooking rice and quinoa: 40–120 ppm
- Clear ice: under 60 ppm
- Iced tea and cold drinks: 30–80 ppm
- Coffee and tea: 50–120 ppm
- Broths and soups: under 80 ppm
Adjust as you test. The best range depends on your taste and what you’re making.
Health and Safety
Drinking water containing high levels of TDS (Total Dissolved Solids) implies that water has a greater concentration of dissolved minerals, salts, or metals. Not all of these are harmful, but, very high levels of TDS may indicate possible harmful TDS contaminants due to industrial wastewater or agricultural runoff. In contrast, water with very low TDS even may taste pure, but, may be lacking in essential minerals like calcium and magnesium.
As per the guidelines put forward by the World Health Organization (WHO), TDS up to 600 mg/L is safe while water above this level is still safe for consumption but may start to taste unpleasant. In this case, the reliability of your water source will have to be ensured, and the frequency of checks on your filtration system will need to be increased.
BOGA Zero TDS Water
At BOGA Superfoods, we provide Zero TDS Water, which is pure water with little to no dissolved solids, salts, or minerals. This means the water is clean and has a neutral taste, allowing you to appreciate the natural taste of your food and beverages.
Zero TDS Water allows salads to stay crisp, grains to be uniform during cooking, and beverages to have a clarity that enhances their taste. It also improves kitchen workflow by minimizing the scale deposits on kettles, boilers, ice machines, and other appliances.
Our Approach
We target narrow TDS ranges for washing, cooking, and ice. When readings shift, we adjust the process, not the flavor. The aim is a steady taste across the menu.
If you want to test at home, start with a small RO unit and a TDS meter. Log your readings, taste often, and adjust. The right number is the one that makes your food and drinks taste clean.
FAQ
Is TDS the same as safety?
No. A TDS meter measures dissolved solids, not bacteria or chemicals. It shows water quality, not safety.
Is zero TDS ideal?
Not always. Zero works for ice or distillation, but a small amount of minerals improves taste and texture.
Can high TDS harm health?
Usually not, but very high levels can contain heavy metals or harmful substances. Test if you suspect contamination.
Why does water with high TDS taste bitter?
Excess salts and minerals like magnesium or sodium can cause a bitter taste or flat flavor.
