Enzyme-Inactive Soybean Flour from Japan
Enzyme-inactive soybean flour is heat-treated to inactivate lipoxygenase enzymes, preventing bitterness, and is used in bakery emulsions. It falls under tariff item 1208.10.00 as a flour of soya beans, as chapter note 2 allows heat-processed flours, and it is not a residue of heading 23.04.
Duty Rate — Japan → Canada
0%
Import Tips
• Ensure the heat treatment does not transform the product into a food preparation of another heading
• Verify the flour meets the particle size requirement in supplementary note 1
• Provide processing details to CBSA to confirm it remains a flour of soya beans