B.09.001. [S]. Vegetable fats and oils shall be fats and oils obtained entirely from the botanical source after which they are named, shall be dry and sweet in flavour and odour and, with the exception of olive oil, may contain emulsifying agents, Class IV preservatives, an antifoaming agent, and B-carotene in a quantity sufficient to replace that lost during processing, if such an addition is declared on the label.

SOR/85-179, s. 1.

B.09.002. [S]. Animal fats and oils shall be fats and oils obtained entirely from animals healthy at the time of slaughter, shall be dry and sweet in flavour and odour and may contain

(a) with the exception of milk fat and suet, Class IV preservatives; and

(b) with the exception of lard, milk fat and suet, an antifoaming agent.

B.09.003. [S]. Olive Oil or Sweet Oil

(a) shall be the oil obtained from the fruit of the olive tree (Olea europaea L);

(b) shall have a fatty acid content that is

(i) not less than 56.0 and not more than 83.0 per cent oleic acid,

(ii) not less than 7.5 and not more than 20.0 per cent palmitic acid,

(iii) not less than 3.5 and not more than 20.0 per cent linoleic acid,

(iv) not less than 0.5 and not more than 3.5 per cent stearic acid,

(v) not less than 0.3 and not more than 3.5 per cent palmitoleic acid,

(vi) not more than 1.5 per cent linolenic acid, and

(vii) not more than 0.05 per cent myristic acid, calculated as methyl esters;

(c) shall not contain more than minute amounts of arachidic acid, behenic acid, gadoleic acid or lignoceric acid;

(d) shall have

(i) a relative density of not less than 0.910 and not more than 0.916, calculated with the oil at 20°C and water at 20°C (20°C/water at 20°C),

(ii) a refractive index of not less than 1.4677 and not more than 1.4705, calculated using the sodium D-line as the light source and with the oil at 20°C (n D20°C),

(iii) an iodine value of not less than 75 and not more than 94, calculated using the Wijs test,

(iv) a saponification value of not less than 184 and not more than 196, expressed as milligrams of potassium hydroxide per gram of oil,

(v) an acid value of not more than 6.6 milligrams potassium hydroxide per gram of oil,

(vi) a free acidity of not more than 3.3 per cent expressed as oleic acid,

(vii) a peroxide value of not more than 20 milliequivalents peroxide oxygen per kilogram of oil,

(viii) an unsaponifiable matter content of not more than 15 grams per kilogram, and

(ix) a Bellier index of not more than 17;

(e) shall show negative results when tested for semi-siccative oil, olive-residue oil, cotton-seed oil, tea-seed oil or sesame seed oil; and

(f) notwithstanding section B.09.001, may contain alpha-tocopherol in a quantity sufficient to replace that lost during refining, if such an addition is declared on the label.

SOR/78-655, s. 1.

B.09.004. [S]. Cotton Seed Oil

(a) shall be the oil of seeds of cultivated Gossypium spp.;

(b) shall have

(i) a relative density (20°C/water at 20°C) of not less than 0.918 and not more than 0.926,

(ii) a refractive index (n D40°C) of not less than 1.458 and not more than 1.466,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 189 and not more than 198,

(iv) an iodine value (Wijs) of not less than 99 and not more than 119,

(v) an unsaponifiable matter content of not more than 15 grams per kilogram,

(vi) a positive Halphen test,

(vii) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

(c) may contain oxystearin.

B.09.005. [S]. Cocoa Butter shall be the fat from cocoa nibs, obtained either before or after roasting, or cocoa liquor, and shall have

(a) a refractive index (40°C) of not less than 1.453 and not more than 1.458;

(b) a saponification value of not less than 188 and not more than 202;

(c) an iodine value (Hanus) of not less than 32 and not more than 41; and

(d) an acid value of not more than five.

SOR/97-263, s. 3.

B.09.006. [S]. Corn Oil or Maize Oil

(a) shall be the oil of the germ or embryo of Zea mays L.; and

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.917 and not more than 0.925,

(ii) a refractive index (n D40°C) of not less than 1.465 and not more than 1.468,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 187 and not more than 195,

(iv) an iodine value (Wijs) of not less than 103 and not more than 128,

(v) an unsaponifiable matter content of not more than 28 grams per kilogram,

(vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.007. [S]. Peanut Oil or Arachis Oil

(a) shall be the oil of the seeds of Arachis hypogaea L.;

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.914 and not more than 0.917,

(ii) a refractive index (n D40°C) of not less than 1.460 and not more than 1.465,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 187 and not more than 196,

(iv) an iodine value (Wijs) of not less than 80 and not more than 106,

(v) an unsaponifiable matter content of not more than 10 grams per kilogram,

(vi) an arachidic and higher fatty acids content of not less than 48 grams per kilogram,

(vii) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

(c) not contain oxystearin.

SOR/84-300, s. 22(E).

B.09.008. [S]. Soybean Oil, Soya Bean Oil, Soja Oil or Soya Oil

(a) shall be the oil of the seeds of Glycine max (L.) Merr.;

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.919 and not more than 0.925,

(ii) a refractive index (n D40°C) of not less than 1.466 and not more than 1.470,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 189 and not more than 195,

(iv) an iodine value (Wijs) of not less than 120 and not more than 143,

(v) an unsaponifiable matter content of not more than 15 grams per kilogram,

(vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil; and

(c) may contain oxystearin.

SOR/84-300, s. 23(E).

B.09.009. [S]. Sunflowerseed Oil or Sunflower Oil

(a) shall be the oil of the seeds of Helianthus annuus L.; and

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.918 and not more than 0.923,

(ii) a refractive index (n D40°C) of not less than 1.467 and not more than 1.469,

(iii) an iodine value (Wijs) of not less than 110 and not more than 143,

(iv) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 188 and not more than 194,

(v) an unsaponifiable matter content of not more than 15 grams per kilogram,

(vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.009A. [S]. Safflowerseed Oil or Safflower Oil

(a) shall be the oil of the seeds of Carthamus tinctorius L.;

(b) shall have

(i) a relative density of (20°C/water at 20°C) of not less than 0.922 and not more than 0.927,

(ii) a refractive index (n D40°C) of not less than 1.467 and not more than 1.470,

(iii) a saponification value (milligrams potassium hydroxide per gram of oil) of not less than 186 and not more than 198,

(iv) an iodine value (Wijs) of not less than 135 and not more than 150,

(v) an unsaponifiable matter content of not more than 15 grams per kilogram,

(vi) an acid value of not more than 0.6 milligram potassium hydroxide per gram of oil, and

(vii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of oil.

B.09.010. Notwithstanding item 1 of the table to paragraph B.01.010(3)(b), where a vegetable fat or oil is an ingredient of any cooking oil, salad oil or table oil, the fat or oil shall be shown in the list of ingredients by its common name.

SOR/98-458, s. 7(F).

B.09.011. [S]. Shortening, other than butter or lard, shall be the semi-solid food prepared from fats, oils or a combination of fats and oils, may be processed by hydrogenation and may contain

(a) Class IV preservatives,

(b) an antifoaming agent,

(c) stearyl monoglyceridyl citrate,

(d) monoglycerides or a combination of monoglycerides and diglycerides of fat forming fatty acids, the weight of the monoglycerides being not more than 10 per cent and the total weight of monoglycerides and diglycerides being not more than 20 per cent of the weight of the shortening,

(e) lactylated monoglycerides, or a combination of lactylated monoglycerides and diglycerides of fat forming fatty acids, the total weight being not more than eight per cent of the weight of the shortening, and

(f) sorbitan tristearate,

except that the total weight of the ingredients permitted under paragraphs (d) and (e) shall not be greater than 20 per cent of the weight of the shortening.

B.09.012. [Repealed, SOR/97-148, s. 2]

B.09.013. [S]. Lard

(a) shall be the rendered fat from hogs;

(b) shall have

(i) a relative density of not less than 0.894 and not more than 0.906, calculated with the lard at 40°C and water at 20°C (40°C/water at 20°C),

(ii) a refractive index of not less than 1.448 and not more than 1.461, calculated using the sodium D-line as the light source and with the lard at 40°C (n D40°C),

(iii) a titre of not less than 32°C and not more than 45°C,

(iv) a saponification value of not less than 192 and not more than 203, expressed as milligrams potassium hydroxide per gram of fat,

(v) an iodine value of not less than 45 and not more than 70, calculated using the Wijs test,

(vi) an unsaponifiable matter content of not more than 12 grams per kilogram,

(vii) an acid value of not more than 2.5 milligrams potassium hydroxide per gram of fat, and

(viii) a peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat; and

(c) may contain

(i) lard stearine or hydrogenated lard,

(ii) a Class IV preservative, and

(iii) not more than one per cent of substances resulting from the rendering process, other than fatty acids and fat.

SOR/78-401, s. 1(F); SOR/84-300, s. 25(F).

B.09.014. [S]. Leaf Lard shall be lard that has been rendered at a moderately high temperature from the internal fat of the abdomen of the hog, excluding that adhering to the intestines, and shall have an iodine value (Hanus) of not more than 65.

B.09.015. [S]. Suet

(a) shall be the fat taken from the region of the kidney or loin or caul fat of a beef carcass;

(b) shall have

(i) a relative density of not less than 0.893 and not more than 0.898, calculated with the suet at 40°C and water at 20°C (40°C/water at 20°C),

(ii) a refractive index of not less than 1.448 and not more than 1.460, calculated using the sodium D-line as the light source and with the suet at 40°C (n D40°C),

(iii) a titre of not less than 42.5°C and not more than 47°C,

(iv) a saponification value of not less than 190 and not more than 200, expressed as milligrams of potassium hydroxide per gram of fat,

(v) an iodine value of not less than 32 and not more than 47, calculated using the Wijs test,

(vi) an unsaponifiable matter content of not more than 10 grams per kilogram,

(vii) an acid value of not more than 2.0 milligrams potassium hydroxide per gram of fat, and

(viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of fat; and

(c) where sold in comminuted form, shall contain not more than three per cent cereal and one per cent salt.

B.09.016. [S]. Margarine

(a) shall be a plastic or fluid emulsion of water in fats, oil or fats and oil that are not derived from milk and may have been subjected to hydrogenation;

(b) shall contain

(i) not less than 80 per cent fat, oil or fat and oil calculated as fat, and

(ii) notwithstanding section D.01.009, not less than

(A) 3,300 International Units of vitamin A, and

(B) 530 International Units of vitamin D

per 100 grams; and

(c) may contain

(i) skim milk powder, buttermilk powder or liquid buttermilk,

(ii) whey solids or modified whey solids,

(iii) protein,

(iv) water,

(v) vitamin E, if added in such an amount as will result in the finished product containing not less than 0.6 International Unit of alphatocopherol per gram of linoleic acid present in the margarine,

(vi) a flavouring agent,

(vii) a sweetening agent,

(viii) potassium chloride and sodium chloride,

(ix) the following colouring agents: annatto, ß-apo-8′- carotenal, canthaxanthin, carotene, ethyl ß-apo-8′-carotenoate and turmeric, as set out in Table III to section B.16.100,

(x) the following emulsifying agents: lecithin, mono- and di-glycerides, mono-glycerides and sorbitan tristearate, as set out in Table IV to section B.16.100,

(xi) the following pH adjusting agents: citric acid, lactic acid, potassium bicarbonate, sodium bicarbonate, potassium carbonate, sodium carbonate, sodium citrate, sodium lactate, potassium citrate, potassium hydroxide, sodium hydroxide, potassium lactate, sodium potassium tartrate and tartaric acid, as set out in Table X to section B.16.100,

(xii) the following preservatives: ascorbyl palmitate, ascorbyl stearate, benzoic acid, butylated hydroxyanisole, butylated hydroxytoluene, calcium sorbate, monoglyceride citrate, monoisopropyl citrate, potassium benzoate, potassium sorbate, propyl gallate, sodium benzoate, sodium sorbate and sorbic acid, as set out in Table XI to section B.16.100, and

(xiii) the following sequestering agents: calcium disodium ethylenediaminetetraacetate and stearyl citrate, as set out in Table XII to section B.16.100.

SOR/81-60, s. 6; SOR/84-300, s. 26(F); SOR/93-466, s. 1.

B.09.017. [S]. Calorie-Reduced Margarine

(a) shall conform to the standard for margarine except it shall contain not more than

(i) 40 per cent fat, oil or fat and oil calculated as fat, and

(ii) 50 per cent of the calories that would be normally present in the product if it were not calorie-reduced;

(b) subject to paragraph (c), may contain, either singly or in combination, in an amount not exceeding 0.5 per cent,

(i) acacia gum,

(ii) agar,

(iii) algin,

(iv) carob bean gum,

(v) carrageenan,

(vi) furcelleran,

(vii) gellan gum,

(viii) guar gum,

(ix) karaya gum,

(x) propylene glycol alginate,

(xi) tragacanth gum, and

(xii) xanthan gum;

(c) may

(i) if it contains none of the ingredients mentioned in paragraph (b), contain polyglycerol esters of fatty acids in an amount not exceeding 0.2 per cent, or

(ii) if it contains a combination of one or more of the ingredients mentioned in paragraph (b) and polyglycerol esters of fatty acids, contain such esters in an amount not exceeding 0.2 per cent, provided that the total combination of such esters and ingredients does not exceed an amount of 0.5 per cent;

(d) notwithstanding subparagraph B.09.016(c)(x), may contain lecithin in an amount not exceeding 0.5 per cent; and

(e) may contain

(i) vegetable starch,

(ii) modified vegetable starch, and

(iii) maltodextrin.

SOR/94-38, s. 1; SOR/95-350, s. 1; SOR/96-160, s. 1.

B.09.020. and B.09.021. [Repealed, SOR/88-559, s. 20]

B.09.022. No person shall sell cooking oil, margarine, salad oil, simulated dairy product, shortening or food that resembles margarine or shortening, if the product contains more than five per cent C22 Monoenoic Fatty Acids calculated as a proportion of the total fatty acids contained in the product.

B.10.003. [S]. (naming the flavour) Extract or (naming the flavour) Essence shall be a solution in ethyl alcohol, glycerol, propylene glycol or any combination of these, of sapid or odorous principles, or both, derived from the plant after which the flavouring extract or essence is named, and may contain water, a sweetening agent, food colour and a Class II preservative or Class IV preservative.

B.10.004. [S]. Artificial (naming the flavour) Extract, Artificial (naming the flavour) Essence, Imitation (naming the flavour) Extract or Imitation (naming the flavour) Essence shall be a flavouring extract or essence except that the flavouring principles shall be derived in whole, or in part, from sources other than the aromatic plant after which it is named, and if such extract or essence is defined in these Regulations, the flavouring strength of the artificial or imitation extract or essence shall be not less than that of the extract or essence.

B.10.005. [S]. (naming the flavour) Flavour

(a) shall be a preparation, other than a flavouring preparation described in section B.10.003, of sapid or odorous principles, or both, derived from the aromatic plant after which the flavour is named;

(b) may contain a sweetening agent, food colour, Class II preservative, thaumatin, Class IV preservative or emulsifying agent; and

(c) may have added to it the following liquids only:

(i) water,

(ii) any of, or any combination of, the following: benzyl alcohol; 1, 3-butylene glycol, ethyl acetate, ethyl alcohol, glycerol, glyceryl diacetate, glyceryl triacetate, glyceryl tributyrate, isopropyl alcohol, monoglycerides and diglycerides; 1, 2-propylene glycol or triethylcitrate,

(iii) edible vegetable oil, and

(iv) brominated vegetable oil, sucrose acetate isobutyrate or mixtures thereof, when such flavour is used in citrus-flavoured or spruce-flavoured beverages.

SOR/84-300, s. 27(E); SOR/86-1112, s. 1.

B.10.006. [S]. Artificial (naming the flavour) Flavour or Imitation (naming the flavour) Flavour shall be a flavour except that the flavouring principles may be derived in whole or in part from sources other than the aromatic plant after which it is named, and if such flavour is defined in these Regulations, the flavouring strength of the artificial or imitation flavour shall be not less than that of the flavour.

B.10.007. [S]. Notwithstanding sections B.10.003 and B.10.005, a (naming the fruit) Extract Naturally Fortified, (naming the fruit) Essence Naturally Fortified or (naming the fruit) Flavour Naturally Fortified shall be an extract, essence or flavour derived from the named fruit to which other natural extractives have been added and 51 per cent of the flavouring strength shall be derived from the named fruit.

B.10.008. On any label of or in any advertisement for an artificial or imitation flavouring preparation, the word “artificial”, or “imitation” shall be an integral part of the name of such flavouring preparation and shall be set out in identical type and identically displayed with such name.

SOR/84-300, s. 28.

B.10.009. [S]. Almond Essence, Almond Extract or Almond Flavour shall be the essence, extract or flavour derived from the kernels of the bitter almond, apricot or peach and shall contain not less than one per cent by volume of hydrocyanic acid-free volatile oil obtained therefrom.

B.10.010. [S]. Anise Essence, Anise Extract or Anise Flavour shall be the essence, extract or flavour derived from natural or terpeneless oil of anise and shall correspond in flavouring strength to an alcoholic solution containing not less than three per cent by volume of oil of anise, the volatile oil obtained from the fruit of Pimpinella anisum L. or Illicium verum Hook.

B.10.011. [S]. Celery Seed Essence, Celery Seed Extract or Celery Seed Flavour shall be the essence, extract or flavour derived from celery seed, or oil of celery seed, or terpeneless oil of celery seed and shall correspond in flavouring strength to an alcoholic solution containing not less than 0.3 per cent by volume of volatile oil of celery seed.

B.10.012. [S]. Cassia Essence, Cassia Extract, Cassia Cinnamon Essence, Cassia Cinnamon Extract, Cassia Flavour or Cassia Cinnamon Flavour shall be the essence, extract or flavour derived from natural or terpeneless oil, obtained from leaves and twigs of Cinnamomum cassia L. containing not less than 80 per cent cinnamic aldehyde, and shall correspond in flavouring strength to an alcoholic solution containing not less than two per cent by volume of volatile oil of cassia cinnamon.

B.10.013. [S]. Ceylon Cinnamon Essence, Ceylon Cinnamon Extract or Ceylon Cinnamon Flavour shall be the essence, extract or flavour derived from the volatile oil obtained from the bark of Cinnamomum zeylanicum Nees, and shall contain

(a) not less than two per cent by volume of oil of Ceylon cinnamon;

(b) not less than 65 per cent cinnamic aldehyde; and

(c) not more than 10 per cent eugenol.

B.10.014. [S]. Clove Essence, Clove Extract or Clove Flavour shall be the essence, extract or flavour derived from the volatile oil obtained from clove buds, and shall contain not less than two per cent by volume of oil of clove.

B.10.015. [S]. Ginger Essence, Ginger Extract or Ginger Flavour shall be the essence, extract or flavour derived from ginger and shall contain in 100 millilitres the alcohol-soluble matter from not less than 20 grams of ginger.

B.10.016. [S]. Lemon Essence, Lemon Extract or Lemon Flavour shall be the essence, extract or flavour prepared from natural or terpeneless oil of lemon or from lemon peel and shall contain not less than 0.2 per cent citral derived from oil of lemon.

B.10.017. [S]. Nutmeg Essence, Nutmeg Extract or Nutmeg Flavour shall be the essence, extract or flavour prepared from natural or terpeneless oil of nutmeg and shall correspond in flavouring strength to an alcoholic solution containing not less than two per cent by volume of oil of nutmeg.

B.10.018. [S]. Orange Essence, Orange Extract or Orange Flavour shall be the essence, extract or flavour prepared from sweet orange peel, oil of sweet orange or terpeneless oil of sweet orange, and shall correspond in flavouring strength to an alcoholic solution containing five per cent by volume of oil of sweet orange, the volatile oil obtained from the fresh peel of Citrus aurantium L., that shall have an optical rotation, at a temperature of 25°C, of not less than +95° using a tube 100 millimetres in length.

B.10.019. [S]. Peppermint Essence, Peppermint Extract or Peppermint Flavour shall be the essence, extract or flavour prepared from peppermint or oil of peppermint, obtained from the leaves and flowering tops of Mentha piperita L., or of Mentha arvensis De.C., var. piperascens Holmes, and shall correspond in flavouring strength to an alcoholic solution of not less than three per cent by volume of oil of peppermint, containing not less than 50 per cent free and combined menthol.

B.10.020. [S]. Rose Essence, Rose Extract or Rose Flavour shall be the essence, extract or flavour prepared from the volatile oil obtained from the petals of Rosa damascena Mill., R. centajolia L., or R. moschata Herrm, and shall contain not less than 0.4 per cent by volume of attar of rose.

B.10.021. [S]. Savory Essence, Savory Extract or Savory Flavour shall be the essence, extract or flavour prepared from savory or oil of savory and shall contain not less than 0.35 per cent by volume oil of savory.

B.10.022. [S]. Spearmint Essence, Spearmint Extract or Spearmint Flavour shall be the essence, extract or flavour prepared from spearmint or from oil of spearmint, obtained from the leaves and flowering tops of Mentha spicata L. and shall contain not less than three per cent by volume of oil of spearmint.

B.10.023. [S]. Sweet Basil Essence, Sweet Basil Extract or Sweet Basil Flavour shall be the essence, extract or flavour prepared from sweet basil or from oil of sweet basil, obtained from the leaves and tops of Ocymum basilicum L. and shall contain not less than 0.1 per cent by volume of oil of sweet basil.

B.10.024. [S]. Sweet Marjoram Essence, Sweet Marjoram Extract, Marjoram Essence, Marjoram Extract, Sweet Marjoram Flavour or Marjoram Flavour shall be the essence, extract or flavour prepared from marjoram or from oil of marjoram and shall contain not less than one per cent by volume of oil of marjoram.

B.10.025. [S]. Thyme Essence, Thyme Extract or Thyme Flavour shall be the essence, extract or flavour prepared from thyme or from oil of thyme and shall contain not less than 0.2 per cent by volume of oil of thyme.

B.10.026. [S]. Vanilla Extract, Vanilla Essence or Vanilla Flavour

(a) shall be the essence, extract or flavour prepared from the vanilla bean, the dried, cured fruit of Vanilla planifolia, Andrews, or Vanilla tahitensia, J. W. Moore;

(b) shall contain in 100 ml, regardless of the method of extraction, at least the quantity of soluble substances in their natural proportions that are extractable, according to official method FO-17, Extraction of Soluble Substances from Vanilla Beans, dated September 15, 1989, from

(i) not less than 10 g of vanilla beans, where the beans contain 25 per cent or less moisture, and

(ii) not less than 7.5 g of vanilla beans on the moisture-free basis, where the beans contain more than 25 per cent moisture; and

(c) notwithstanding sections B.10.003 and B.10.005, shall not contain added colour.

SOR/82-768, s. 25; SOR/84-300, s. 29(F); SOR/91-149, s. 1.

B.10.027. [S]. Wintergreen Essence, Wintergreen Extract or Wintergreen Flavour shall be the essence, extract or flavour prepared from oil of wintergreen, the volatile oil distilled from the leaves of Gaultheria procumbens L. or from Betula lenta L. and shall contain not less than three per cent by volume of oil of wintergreen.