Frozen Egg Yolk with Salt from Japan
Frozen egg yolks preserved with minimal salt addition (<2%) for stability in commercial baking. Still classifies HTS 0408.19.00.00 as other preserved yolks; salt not considered sweetening matter. Common preservation technique.
Duty Rate — Japan → United States
10%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Import Tips
• Specify salt content percentage on commercial invoice (<2% typically stays in 0408)
• Sodium analysis certificate prevents butter classification confusion
• Shelf life testing documentation recommended