Enzyme-Isomerized Fructose Syrup 30% for Industry from Japan
An industrially produced syrup from glucose via enzyme isomerization, with 30% fructose in the dry state, free of additives for confection mixing. It falls within the 20% to less than 50% fructose range and excludes invert sugar, meeting this tariff item's requirements.
Duty Rate — Japan → Canada
6%
Import Tips
• Provide documentation of the enzyme isomerization process and fructose content
• Ensure the product is free of additives that could affect classification
• Verify whether the syrup meets Canadian food additive regulations