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%.
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 71%
Sibling item for syrups with higher reducing sugar content.
If the syrup does not meet the receptacle weight or reducing sugar criteria
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
• Check that the reducing sugar content after inversion is 65% or less to classify under this item
• Maintain records of the sucrose source and hydrolysis method for CBSA inspection
• Ensure the syrup is packaged in receptacles with gross weight exceeding 27 kg to meet the tariff item condition
Related Products under Tariff item 1702.90.11
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.
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%.