Beet-Derived Glucose-Fructose Syrup
This is a syrup derived from sugar beets with a fructose content of 52% in the dry state and non-sugar solids below 6%. It is used in soft drinks and canning for balanced sweetness, and it conforms to Chapter 17 notes as a sugar syrup blend.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | — | Free |
| 🇲🇽Mexico | Free | — | Free |
| 🇺🇸United States | Free | — | Free |
| 🇩🇪Germany | Free | — | Free |
| 🇯🇵Japan | Free | — | Free |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the reducing sugar content after inversion exceeds 65% but not 70%
Sibling item for syrups with higher reducing sugar content.
If the syrup does not meet the 75% reducing sugar threshold or receptacle weight condition
Other sugar syrups not elsewhere specified.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Ensure the syrup's reducing sugar content after inversion does not exceed 65% by weight of total syrup to qualify for this tariff item
• Prepare a certificate of analysis from the supplier to verify fructose and non-sugar solids
• Verify the gross weight of receptacles exceeds 27 kg to meet the condition for this item
Related Products under Tariff item 1702.90.11
Invert Sugar Syrup 55% Fructose
This is an invert sugar syrup hydrolyzed from cane sugar with 55% fructose in the dry state and minimal non-sugar solids below 6%. It is used in confectionery, and it qualifies for this tariff item as an invert sugar syrup with reducing sugars after inversion not exceeding 65%.
Invert Sugar Syrup 60% Fructose
This is an invert sugar syrup hydrolyzed from cane sugar with 60% fructose in the dry state and minimal non-sugar solids below 6%. It is used in confectionery and baking for humectant properties, and it falls under this tariff item as an invert sugar syrup with reducing sugars after inversion not exceeding 65%.
Invert Sugar Syrup 70% DS
This is an invert sugar syrup at 70% dry solids, produced by acid or enzymatic hydrolysis of sucrose into an equal glucose-fructose mix, exceeding 50% fructose equivalent in the dry state. It is used in food processing, and it qualifies for this tariff item as an invert sugar syrup with reducing sugars after inversion not exceeding 65%.
Invert Sugar Syrup 70% Solids
This is an invert sugar syrup produced by hydrolyzing sucrose from cane or beets into a glucose-fructose mix, with at least 50% fructose in the dry state and non-sugar solids below 6%. It is used in various food applications, and it falls under this tariff item as an invert sugar syrup with reducing sugars after inversion not exceeding 65%.