Enzyme-Inactive Soybean Flour from Canada
Heat-treated soy flour with inactivated lipoxygenase enzymes to prevent bitterness, used in bakery emulsions. Under HTS 1208.10.00.90 as other soybean flours, allowing heat-processed defatted meals per notes. Distinct from crude or feed residues.
Duty Rate — Canada → United States
11.9%
Rate breakdown
9903.05.2910%Except for products described in headings 9903.05.85–9903.05.93, articles the product of Canada, as provided for in U.S. note 52 to this subchapter
Import Tips
• Include lab reports confirming enzyme inactivation for bakery-grade verification
• Avoid misdeclaration by specifying non-GMO if applicable for premium markets
• Check for urease activity levels in COA to ensure compliance