Carbonated beverage

Abstract

To provide a carbonated beverage capable of enjoying a carbonic acid feeling while containing an amino acid and a hydrophobic nonionic surfactant.SOLUTION: The carbonated beverage comprises the following components (A), (B) and (C), wherein the mass ratio [(C) / (A)] of the components (A) and (C) is 0.0001 * 10-3 or more and 1500 * 10-3 or less. HLB10.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a carbonated drink containing amino acids. [Background technology]

[0002] Amino acids are not only components of proteins but also exist in free form in the body and play various roles. It has been revealed that amino acids other than essential amino acids also have important physiological functions, and efforts are being made to use them as food ingredients, etc.

[0003] On the other hand, carbonated drinks are beverages in which carbon dioxide (carbonated gas) is injected and dissolved into the liquid. The stimulation of the carbon dioxide gas in the mouth when ingested creates a refreshing and cool feeling, making them highly palatable beverages. Carbonated beverages have traditionally been plagued by problems of overflow when filling containers and when opening them during production. To prevent this overflow, methods have been proposed in which hydrophobic nonionic surfactants such as glycerin fatty acid esters or polysaccharides of three or more sugars are added as antifoaming agents (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-226073 Summary of the Invention [Problem to be solved by the invention]

[0005] However, when a carbonated beverage contains an antifoaming agent to prevent overflow, the carbonation sensation is reduced. Furthermore, the present inventors have discovered that adding an amino acid to a carbonated beverage containing a hydrophobic nonionic surfactant known as an antifoaming agent further reduces the carbonation sensation, resulting in an unsatisfactory carbonated beverage. Here, in this specification, "carbonation sensation" refers to the sensation felt in the oral cavity when drinking a carbonated beverage. Therefore, the present invention relates to providing a carbonated beverage that contains an amino acid and a hydrophobic nonionic surfactant and yet still provides a satisfying carbonated taste. [Means for solving the problem]

[0006] The present inventors have found that the carbonated sensation can be improved by adding linalool to a carbonated drink containing an amino acid and a hydrophobic nonionic surfactant.

[0007] That is, the present invention provides a composition comprising the following components (A), (B) and (C): (A) Amino acids 50 ppm by mass or more (B) Nonionic surfactants with HLB of 10 or less (C) Linalool The mass ratio of component (A) to component (C) [(C) / (A)] is 0.0001 × 10 -3 Over 1500 x 10 -3 The present invention provides the following carbonated beverages: [Effects of the Invention]

[0008] According to the present invention, a carbonated drink can be provided that contains an amino acid and a hydrophobic nonionic surfactant, yet still provides a satisfying carbonated taste. DETAILED DESCRIPTION OF THE INVENTION

[0009] The carbonated drink of the present invention contains an amino acid as component (A). The amino acid may be in a free form or in a salt form. In the present invention, the amino acid may be any of L-, D-, DL-, or a mixture thereof, but is preferably L- in view of physiological function. The amino acid may be any of neutral, acidic, or basic amino acids, and is not particularly limited. Among them, from the viewpoint of more easily enjoying the effects of the present invention, it is preferably at least one selected from neutral amino acids and basic amino acids, more preferably at least one selected from glycine, γ-aminobutyric acid (GABA), and ornithine, and even more preferably γ-aminobutyric acid (GABA) and ornithine.

[0010] Examples of amino acid salts include acid addition salts, metal salts, ammonium salts, and organic amine addition salts. Examples of the acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, and phosphate, and organic acid salts such as acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate, gluconate, and caprylate. Examples of the metal salts include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, and zinc salt. Examples of the ammonium salts include salts of ammonium and tetramethylammonium. Examples of the organic amine addition salts include salts of morpholine and piperidine. Among these, sodium salts and hydrochlorides are preferred. The free amino acid and its salt can be used alone or in combination of two or more.

[0011] Component (A) can be obtained, for example, by a method of isolating and purifying from plants or animals containing it, chemical synthesis, fermentation production, etc. Alternatively, commercially available products can be used.

[0012] The content of component (A) in the carbonated beverage of the present invention is 50 ppm by mass or more, more preferably 55 ppm by mass or more from the viewpoint of enhancing the physiological effects of component (A), and even more preferably 5,000 ppm by mass or less from the viewpoint of carbonated sensation.The content of component (A) in the carbonated beverage of the present invention is preferably 50 to 5,000 ppm by mass, more preferably 55 to 5,000 ppm by mass. When ornithine and / or glycine are contained as component (A), the content of ornithine and / or glycine in the carbonated drink is preferably 300 ppm by mass or more, more preferably 500 ppm by mass or more, from the viewpoint of enhancing the physiological effects of ornithine and / or glycine, and is preferably 5,000 ppm by mass or less, more preferably 4,500 ppm by mass or less, from the viewpoint of carbonated sensation. Therefore, when ornithine and / or glycine are used as component (A), the content is preferably 300 to 5,000 ppm by mass, more preferably 500 to 4,500 ppm by mass. Furthermore, when γ-aminobutyric acid is contained as component (A), the content of γ-aminobutyric acid in the carbonated beverage is preferably 55 ppm by mass or more from the viewpoint of enhancing the physiological effects of γ-aminobutyric acid, and from the viewpoint of the carbonated sensation, it is preferably 2,000 ppm by mass or less, more preferably 1,200 ppm by mass or less, and even more preferably 500 ppm by mass or less. Therefore, the content of γ-aminobutyric acid in the carbonated beverage is preferably 50 to 2,000 ppm by mass, more preferably 55 to 1,200 ppm by mass, and even more preferably 55 to 500 ppm by mass. In this specification, when component (A) is in the form of a salt, the content of component (A) is the value converted into the free form. The content of component (A) can be measured by an analytical method suitable for the conditions of the measurement sample among commonly known measurement methods. Specific examples include the methods described in the Examples below. In the present invention, the sample may be subjected to appropriate treatment as needed, such as freeze-drying the sample to make it compatible with the detection range of the device, or removing impurities from the sample to make it compatible with the separation ability of the device.

[0013] The carbonated drink of the present invention contains, as component (B), a nonionic surfactant with an HLB of 10 or less. From the viewpoint of preventing overflow, the HLB of the nonionic surfactant is HLB 10 or less, preferably HLB 9 or less, more preferably HLB 8 or less, even more preferably HLB 6 or less, even more preferably HLB 5 or less, even more preferably HLB 4 or less, and especially preferably HLB 3.4 or less. Here, HLB (hydrophile-lipophile balance) indicates the molecular weight of the hydrophilic group portion of the total molecular weight of the surfactant. HLB can be calculated using the Griffin equation.

[0014] Examples of nonionic surfactants having an HLB of 10 or less include glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, and propylene glycol fatty acid esters, each having an HLB of 10 or less. These can be used alone or in combination of two or more. Among these, from the viewpoint of preventing overflow, at least one selected from glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters having an HLB of 10 or less is preferred, and at least one selected from glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters having an HLB of 10 or less is more preferred. The fatty acids constituting these surfactants may be either saturated or unsaturated fatty acids. Among these, from the viewpoint of flavor, saturated or unsaturated fatty acids having 8 to 24 carbon atoms, preferably 12 to 22 carbon atoms, and more preferably 16 to 20 carbon atoms are preferred.

[0015] From the viewpoint of preventing overflow, the content of component (B) in the carbonated beverage of the present invention is preferably 0.001 ppm by mass or more, more preferably 0.007 ppm by mass or more, and even more preferably 0.05 ppm by mass or more, and from the viewpoint of carbonated sensation, it is preferably 1,000 ppm by mass or less, more preferably 700 ppm by mass or less, even more preferably 300 ppm by mass or less, and especially preferably 70 ppm by mass or less. The content of component (B) in the carbonated beverage of the present invention is preferably 0.001 to 1,000 ppm by mass, more preferably 0.007 to 700 ppm by mass, even more preferably 0.05 to 300 ppm by mass, and especially preferably 0.05 to 70 ppm by mass. When a glycerin fatty acid ester is contained as component (B), from the viewpoints of preventing overflow and of the carbonation sensation, the content of the glycerin fatty acid ester in the carbonated beverage is preferably 0.001 to 1,000 ppm by mass, more preferably 0.007 to 700 ppm by mass, even more preferably 0.05 to 300 ppm by mass, and even more preferably 0.05 to 30 ppm by mass. Furthermore, when component (B) contains at least one selected from sorbitan fatty acid esters and sucrose fatty acid esters, from the viewpoints of preventing overflow and of the carbonated sensation, the content of at least one selected from sorbitan fatty acid esters and sucrose fatty acid esters in the carbonated beverage is preferably 0.001 to 50 ppm by mass, more preferably 0.03 to 30 ppm by mass, and even more preferably 0.3 to 30 ppm by mass. The content of component (B) can be measured by a commonly known analytical method suited to the conditions of the sample to be measured, for example, by GC. Specific examples include the methods described in the Examples below. During measurement, the sample may be freeze-dried to fit the detection range of the instrument, or impurities may be removed from the sample to fit the resolution of the instrument, as needed.

[0016] From the viewpoint of the carbonated feel, the carbonated beverage of the present invention preferably has a mass ratio of component (A) to component (B) [(B) / (A)] of 0.000001 to 5.0. From the viewpoint of the carbonated feel, the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.000005 or more, more preferably 0.00005 or more, and even more preferably 0.0005 or more. Similarly, from the viewpoint of the carbonated feel, the mass ratio is preferably 1.0 or less, more preferably 0.1 or less, and even more preferably 0.03 or less. In the present invention, the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.000005 to 1.0, more preferably 0.000005 to 0.1, even more preferably 0.00005 to 0.03, and especially preferably 0.0005 to 0.03.

[0017] The carbonated beverage of the present invention contains linalool as component (C). Linalool is a monoterpene alcohol and has the molecular formula C 10 H 18 Linalool is a compound of formula O. Linalool exists as an optical isomer. Linalool may be any optical isomer or a mixture of optical isomers. As component (C), commercially available reagents can be used, and the extract of plant that is rich in component (C) can also be used.In addition, when using plant extract as component (C), the extraction method and extraction conditions of plant extract are not particularly limited, and known methods can be adopted.In addition, as for plant, as long as it contains linalool and is commonly used in the field of food and drink, it can be appropriately selected within the scope that does not deviate from the gist of the present invention.

[0018] The content of component (C) in the carbonated beverage of the present invention can be appropriately selected so long as the mass ratio [(C) / (A)] falls within the range described below, but from the viewpoint of improving the carbonation sensation, it is preferably 0.001 ppm by mass or more, more preferably 0.005 ppm by mass or more, even more preferably 0.03 ppm by mass or more, and especially preferably 0.3 ppm by mass or more, and from the viewpoint of flavor, it is preferably 30 ppm by mass or less, more preferably 15 ppm by mass or less, and even more preferably 8 ppm by mass or less. The content of component (C) in the carbonated beverage of the present invention is preferably 0.001 to 30 ppm by mass, more preferably 0.005 to 15 ppm by mass, even more preferably 0.03 to 8 ppm by mass, and especially preferably 0.3 to 8 ppm by mass. The content of component (C) can be measured by an analytical method suitable for the condition of the measurement sample among commonly known measurement methods, for example, GC / MS method. Specific examples include the method described in the Examples below. During measurement, the sample may be freeze-dried to fit the detection range of the instrument, or impurities in the sample may be removed to fit the separation capacity of the instrument, or other appropriate treatments may be performed as needed.

[0019] The carbonated beverage of the present invention has a mass ratio of component (A) to component (C) [(C) / (A)] of 0.0001 × 10 -3 Over 1500 x 10 -3 From the viewpoint of improving the carbonation sensation, -3 More than 0.03 × 10 is preferable. -3 More preferably, 0.3 × 10 -3 Similarly, from the viewpoint of carbonation, 500×10 -3 Less than 100 x 10 -3 Less than 20×10 is preferable. -3 In the present invention, the mass ratio of component (A) to component (C) [(C) / (A)] is more preferably 0.0001×10 -3 Over 1500 x 10 -3 or less, preferably 0.005 × 10 -3 Over 500 x 10 -3Less than or equal to 0.03 × 10 -3 Over 100 x 10 -3 or less, more preferably 0.3 × 10 -3 Over 20 x 10 -3 The following is the result.

[0020] In addition, the carbonated beverage of the present invention has a mass ratio of component (B) to component (C) [(C) / (B)] of 0.001 × 10 -3 More than 0.01 × 10 is preferable. -3 More than 0.1 × 10 is preferable. -3 More preferably, 0.7 × 10 -3 More preferably, 3.0×10 -3 Similarly, from the viewpoint of carbonated feeling, 30,000,000×10 -3 Preferably less than 5,000,000 x 10 -3 Less than 500,000 x 10 is preferable. -3 More preferably, 50,000 x 10 -3 In the present invention, the mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.01×10 -3 ~30,000,000×10 -3 , more preferably 0.1 × 10 -3 ~5,000,000×10 -3 , and more preferably 0.7×10 -3 ~500,000×10 -3 , and even more preferably 3.0×10 -3 ~50,000×10 -3 is.

[0021] In addition to the above components (A) to (C), the carbonated beverage of the present invention may optionally contain one or more additives, such as sweeteners, acidulants, proteins, vitamins, minerals, antioxidants, foam stabilizers, esters, colorants, emulsifiers, dairy ingredients, preservatives, seasonings, and quality stabilizers, within the range that does not impair the effects of the present invention. The content of the additives can be appropriately set within the range that does not impair the object of the present invention. The carbonated beverage of the present invention is preferably a sugar-free carbonated beverage. A sugar-free carbonated beverage refers to a carbonated beverage that is substantially free of sugars (i.e., a carbonated beverage that does not substantially contain sugars), and according to the nutrition labeling standards, the sugar content is preferably less than 0.5 g per 100 ml of beverage. Note that sugars refer to monosaccharides and disaccharides such as high-fructose corn syrup and sugar.

[0022] As used herein, a "carbonated beverage" refers to a beverage containing carbon dioxide gas. Carbonated beverages may be either non-alcoholic or alcoholic. Here, the term "non-alcoholic beverage" refers to a beverage with an alcohol concentration of less than 1 v / v%, and also includes beverages that contain no alcohol at all and beverages with an alcohol concentration of 0.00 v / v%. Unless otherwise specified, "alcohol" as used herein refers to ethanol.

[0023] From the perspective of more easily enjoying the effects of the present invention, the carbon dioxide in the carbonated beverage of the present invention preferably has a gas volume ratio (GV) of 1.5 or more, more preferably 2 or more, even more preferably 2.5 or more, even more preferably 3 or more, and especially preferably 3.3 or more. Also, 5 or less is preferred. The carbon dioxide in a carbonated beverage preferably has a gas volume ratio (GV) of 1.5 to 5, more preferably 2 to 5, even more preferably 2.5 to 5, even more preferably 3 to 5, and especially preferably 3.3 to 5. Herein, "gas volume ratio (GV)" refers to the ratio of the volume of carbon dioxide dissolved in a carbonated beverage to the volume of the beverage at 1 atmosphere and 0°C. Carbon dioxide can be analyzed using any commonly known carbon dioxide measurement method appropriate for the conditions of the sample being measured. For example, measurement can be performed in accordance with the method described in Section VI, 3-1-2, "Intra-Gas Pressure Testing," of "Latest Soft Drinks" (Latest Soft Drinks Editorial Committee, Korin Co., Ltd., September 30, 2003).

[0024] The carbonated beverage of the present invention can be filled into a conventional packaging container such as a molded container made primarily of polyethylene terephthalate (so-called PET bottle), a metal can, or a bottle to produce a bottled carbonated beverage.

[0025] The carbonated beverage of the present invention may also be heat sterilized. There are no particular limitations on the heat sterilization method, so long as it complies with the conditions stipulated in applicable laws and regulations (such as the Food Sanitation Act in Japan). For example, the carbonated beverage may be filled into a container, which is then tightly stoppered or sealed, and sterilized; alternatively, the beverage may be sterilized in a sterilizer equipped with a thermometer or sterilized using a filter or the like, and then automatically filled into a container, which is then tightly stoppered or sealed. More specific examples of heat sterilization methods include retort sterilization, high-temperature short-time sterilization (HTST), and ultra-high-temperature sterilization (UHT).

[0026] The carbonated beverage of the present invention can be produced by any suitable method, for example, by blending components (A), (B), and (C), and optionally other components, adjusting the gas volume, and optionally carrying out a packaging process and a heat sterilization process. [Example]

[0027] (1) Amino acid analysis There is no particular restriction on the analysis of amino acids as long as it is a commonly known method, but examples include HPLC and LC / MS. When the amino acids are γ-aminobutyric acid and ornithine, the following analysis methods can be used. Analysis of γ-aminobutyric acid and ornithine 1 g of test sample was dissolved in 25 mL of 10% sulfosalicylic acid solution and shaken for 20 minutes. The pH was then adjusted to 2.2 with 3 M sodium hydroxide solution, and the volume was adjusted to 100 mL with a pH 2.2 sodium citrate buffer solution. After filtration, the solution was diluted 1000-fold with the sodium citrate buffer solution and subjected to automated amino acid analysis. <Operating conditions for the automatic amino acid analyzer> Model: LA8080 High-Speed ​​Amino Acid Analyzer (Hitachi High-Tech Science Corporation) Column: Hitachi custom ion exchange resin, φ4.6 mm x 60 mm (Hitachi High-Tech Science Corporation) Mobile phase: Protein hydrolysate analysis buffer PH KANTO (PH-1 to PH-4, PH-RG) Reaction solution: Hitachi ninhydrin color development solution kit (Fujifilm Wako Pure Chemical Industries, Ltd.) Flow rate: Mobile phase 0.40 mL / min, reaction mixture 0.35 mL / min ·Measurement wavelength: 570nm

[0028] (2) Analysis of glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters Glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters can be analyzed in accordance with commonly known analytical methods for glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters. For example, they can be measured in accordance with the method described in "Simultaneous Analysis of Four Types of Emulsifiers in Soft Drinks by GC / MS," Food Hygiene Journal (Vol. 44 (2003) No. 1).

[0029] (3) Analysis of linalool Analysis was performed using headspace SPME-GC / MS. 10 mL of sample was placed in a GC headspace vial (20 mL) and 4 g of sodium chloride was added. The vial was sealed with a stirrer and stirred for 30 minutes to adsorb the components onto an SPME fiber (Sigma-Aldrich, 65 μm, PDMS / DVB). After adsorption, the SPME fiber was heated and desorbed at the injection port, and GC / MS measurements were performed. The analytical equipment used was an Agilent 7890A / 5975Cinert (Agilent Technologies).

[0030] The analysis conditions are as follows: Column: DB-WAX (60 m (length), 0.25 mm (inner diameter), 0.25 μm (film thickness)) (Agilent Technologies) Column temperature: 35°C (hold for 4 min) → increase at 3°C / min → 130°C → 5°C / min Heat up in min → 240℃ (hold for 15 min) Column pressure: Constant flow mode (31 kPa) Column flow rate: 1 mL / min (He) ·Inlet temperature: 260℃ Injection method: Splitless Detector: MS Ion source temperature: 230℃ Ionization method: EI (70 eV) Detected ions: 71,93 The analysis was carried out by measuring the standard solution in which the reagents of each component were dissolved in ethanol, and the retention time of each component was measured. After confirmation, quantification was performed using the standard addition method, in which a known amount of standard solution was added to the sample. The quantification of linalool was performed using the peak area of ​​the m / z 71 ion.

[0031] Examples 1 to 5 and Comparative Examples 1 to 2 The ingredients shown in Table 1 were mixed and dissolved in ion-exchanged water, and then the mixture was adjusted to a gas volume ratio (GV) of 4.5 with carbonated water cooled to 5°C. The mixture was then filled into heat- and pressure-resistant PET bottles to a total volume of 500 g to obtain each carbonated beverage. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 1. None of the carbonated beverages produced spilled when opened.

[0032] [Sensory evaluation 1] A sensory test was conducted by four expert panelists on the "carbonation sensation" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after re-capping. The sensory test was conducted after each panelist agreed to use the following evaluation criteria for "carbonation sensation," with a score of 1 as the standard. The average scores of the expert panelists were then calculated.

[0033] Carbonation evaluation criteria The evaluation was based on the stimulation of the bubbles bursting when drinking, and was given a score of "1" to "5" based on the following criteria. Rating 1: Almost no carbonation 2: Not much carbonation, but acceptable 3: Slightly carbonated 4: Feel the carbonation 5: Feel the carbonation

[0034] [Table 1]

[0035] Examples 6 to 10 and Comparative Example 3 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 2 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 2. None of the resulting carbonated beverages spilled over when opened.

[0036] [Sensory evaluation 2] A sensory test was conducted by four expert panelists on the "carbonation sensation" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after re-capturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0037] [Table 2]

[0038] Examples 11 to 15 and Comparative Examples 4 to 5 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 3 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 3. None of the resulting carbonated beverages spilled over when opened.

[0039] [Sensory evaluation 3] A sensory test was conducted by four expert panelists on the "carbonation sensation" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after re-capturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0040] [Table 3]

[0041] Examples 16 to 20 and Comparative Example 6 Carbonated beverages were obtained in the same manner as in Example 1, except that the ingredients shown in Table 4 were blended. The resulting carbonated beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 4. None of the resulting carbonated beverages spilled over when opened.

[0042] [Sensory evaluation 4] A sensory test was conducted by four expert panelists on the "carbonation sensation" of the carbonated beverages obtained in each of the above Examples and Comparative Examples after re-capturing. The sensory test was rated on a 5-point scale, similar to Sensory Evaluation 1.

[0043] [Table 4]

[0044] Tables 1 to 4 show that adding amino acids and nonionic surfactants with an HLB of 10 or less to carbonated beverages reduces the fizzy feeling, while adding linalool results in a carbonated beverage that allows you to enjoy the fizzy feeling.

Claims

1. The following components (A), (B), and (C): (A) Amino acids 50 ppm by mass or more (B) Nonionic surfactants with an HLB of 10 or less (C) Linalool and the mass ratio of component (A) to component (C) [(C) / (A)] is 0.0001 × 10 -3 Above 1500 x 10 -3 The following carbonated drinks:

2. 2. The carbonated drink according to claim 1, wherein component (A) is one or more selected from the group consisting of glycine, γ-aminobutyric acid, and ornithine.

3. 3. The carbonated drink according to claim 1, wherein the component (A) contains glycine and / or ornithine in an amount of 300 ppm by mass or more.

4. 3. The carbonated drink according to claim 1, which contains γ-aminobutyric acid as component (A) in an amount of 50 to 2,000 ppm by mass.

5. The carbonated drink according to claim 1 or 2, wherein the content of component (C) is 0.001 to 30 ppm by mass.

6. The carbonated drink according to claim 1 or 2, wherein the content of component (B) is 0.001 to 1,000 ppm by mass.

Images