Lysozyme Egg White Antimicrobial Enzyme from Japan
Lysozyme Egg White Antimicrobial Enzyme from hen egg whites is used as a natural preservative in cheese and wine. It is a prepared enzyme not excluded by Chapter 35 notes and is classified under tariff item 3507.90.00 as other enzymes.
Duty Rate — Japan → Canada
0%
Import Tips
• Ensure the enzyme is food-grade and complies with Canadian food additive regulations
• Provide a certificate of analysis to confirm enzyme activity and source
• Declare the product as a food enzyme preparation to avoid misclassification