Invert Sugar Syrup 70% Solids from Germany
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 not exceeding 6%. It is used in various food applications and contains no added flavouring or colouring matter.
Duty Rate — Germany → Canada
0%
Import Tips
• Ensure the syrup contains no added flavouring or colouring matter to qualify under this tariff item
• Keep records of the fructose content in the dry state and non-sugar solids percentage for CBSA verification
• Verify that the product does not fall under a more specific tariff item based on its reducing sugar content after inversion