Other
Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products: > Mucilages and thickeners, whether or not modified, derived from vegetable products: > Other
Duty Rate (from China)
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
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 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(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Subheadings
Products classified under HTS 1302.39.00
Guar Gum Powder
Guar gum powder is a natural thickener derived from the endosperm of guar beans (Cyamopsis tetragonoloba), ground into a fine powder used in food, cosmetics, and pharmaceuticals. It falls under HTS 1302.39.00 as a mucilage and thickener from vegetable products, providing viscosity without modification.
Agar-Agar Powder
Agar-agar powder is a gelatinous substance extracted from red seaweed (Gelidium and Gracilaria species), used as a vegetarian gelling agent in microbiology, desserts, and confectionery. Under HTS 1302.39.00, it is classified as a vegetable mucilage and thickener.
Cassia Gum Powder
Cassia gum, extracted from Cassia tora seeds, is a natural thickener used in pet foods, canned meats, and cheese products for water-binding. HTS 1302.39.00 covers it as an other vegetable-derived mucilage.
Xanthan Gum
Xanthan gum is a polysaccharide produced by bacterial fermentation using vegetable carbohydrates like corn sugar, functioning as a thickener and stabilizer. Classified under HTS 1302.39.00 as an unmodified mucilage derived from vegetable products for use in sauces, dressings, and gluten-free baking.
Locust Bean Gum Powder
Locust bean gum, extracted from the seeds of the carob tree (Ceratonia siliqua), serves as a natural gelling and thickening agent in ice cream, dairy products, and pet foods. It qualifies for HTS 1302.39.00 as a vegetable-derived mucilage and thickener, distinct from specific locust bean provisions.
Pectin Powder
Pectin powder, derived from citrus peels and apple pomace, acts as a gelling agent in jams, jellies, and yogurt. It is a natural mucilage from vegetable products, fitting HTS 1302.39.00 for unmodified thickeners.
Tara Gum Powder
Tara gum from Caesalpinia spinosa seeds provides thickening and stabilization in ice cream, sauces, and gluten-free products. As a vegetable mucilage, it is classified in HTS 1302.39.00.
Konjac Flour (Glucomannan Powder)
Konjac flour, rich in glucomannan from Amorphophallus konjac tubers, is used as a dietary fiber thickener in noodles, jellies, and weight-loss products. HTS 1302.39.00 includes it as a vegetable mucilage thickener.