Enzyme-Inactive Soybean Flour from China
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 — China → United States
39.4%
Rate breakdown
9903.88.0325%Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
9903.05.3112.5%Section 301 (forced labor) — additional 12.5% ad valorem on products of China
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