Enzyme-Inactive Soybean Flour from Japan
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 — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
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