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 > 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)
Products classified under HTS 1302.39.00.90
Guar Gum Powder
Guar gum powder is a natural thickener derived from the endosperm of guar beans (Cyamopsis tetragonoloba), processed into a fine powder used in food, cosmetics, and industrial applications. It falls under HTS 1302.39.00.90 as a mucilage and thickener from vegetable products, not modified beyond basic extraction and milling. This classification covers its role as a hydrophilic colloid providing viscosity without being a pectin or agar-agar.
Xanthan Gum
Xanthan gum is a polysaccharide produced through bacterial fermentation of vegetable sugars like corn or soy, yielding a powerful thickener and stabilizer. Classified under HTS 1302.39.00.90 as an unmodified mucilage derived from vegetable products via natural processes. It provides shear-thinning properties ideal for sauces, dressings, and gluten-free baking.
Flaxseed Mucilage Extract
Flaxseed mucilage, rich in soluble fiber from Linum usitatissimum, functions as a vegan egg replacer and thickener in smoothies and bakery. Covered by HTS 1302.39.00.90 for its gelling properties from vegetable sources, unmodified. High in lignans with health claims potential.
Psyllium Husk Powder
Psyllium husk powder from Plantago ovata provides mucilaginous thickening for laxatives, gluten-free baking, and ice cream stabilization. HTS 1302.39.00.90 captures it as a vegetable mucilage, valued for swelling 10-15 times in water. Widely used in pharmaceutical and natural health products.
Okra Mucilage Powder
Okra mucilage powder from Abelmoschus esculentus pods offers natural thickening for soups, sauces, and cultural foods like gumbo. Classed under HTS 1302.39.00.90 as a vegetable thickener with high pectin-like properties. Sustainable alternative to artificial stabilizers.
Mallow Root Mucilage
Mallow root mucilage from Malva sylvestris provides soothing thickening for herbal teas, throat lozenges, and cosmetics. HTS 1302.39.00.90 includes this traditional vegetable extract for its demulcent properties. Used in natural skincare for hydration.
Marshmallow Root Extract Powder
Marshmallow root extract powder (Althaea officinalis) yields mucilage for cough syrups and protective ointments, with emollient effects. Fits HTS 1302.39.00.90 as an unmodified vegetable thickener. Historical use in confections inspires modern vegan marshmallows.
Quince Seed Mucilage
Quince seed mucilage from Cydonia oblonga provides glossy thickening for Eastern desserts and hair gels. HTS 1302.39.00.90 for this polysaccharide-rich extract from vegetable seeds. Naturally glossy and film-forming.
Linseed Mucilage Concentrate
Linseed mucilage concentrate from flax seeds stabilizes emulsions in paints and textiles. Industrial use under HTS 1302.39.00.90 as vegetable thickener. Eco-friendly binder alternative.
Chia Seed Mucilage Powder
Chia seed mucilage powder from Salvia hispanica gels rapidly for puddings and sports drinks. Superfood thickener in HTS 1302.39.00.90. Omega-3 bonus.
Burdock Root Mucilage
Burdock root mucilage from Arctium lappa soothes digestive products and skin creams. Traditional Asian thickener under HTS 1302.39.00.90.
Locust Bean Gum
Locust bean gum, extracted from the seeds of the carob tree (Ceratonia siliqua), serves as a natural gelling and thickening agent in dairy, bakery, and pet foods. It qualifies for HTS 1302.39.00.90 as a vegetable-derived mucilage not specified under locust bean subheading due to processing variations. Known for synergy with xanthan gum in creating stable gels.
Cassia Gum Powder
Cassia gum, from the seeds of Cassia tora or obtusifolia, acts as a thickener in pet foods and industrial glues, similar to guar but with higher temperature stability. HTS 1302.39.00.90 covers it as an 'other' vegetable mucilage, unmodified and derived from legumes. Primarily used where cost-effective thickening is needed.
Tara Gum
Tara gum from Caesalpinia spinosa seeds provides medium viscosity thickening for ice cream and gluten-free products, with excellent freeze-thaw stability. It fits HTS 1302.39.00.90 as an unspecified vegetable thickener derived from tropical legumes. Often used as a carrageenan replacer in vegan applications.
Yellow Mustard Mucilage
Yellow mustard mucilage extracted from Sinapis alba seeds serves as a natural stabilizer in gluten-free baking and sauces due to its emulsifying properties. HTS 1302.39.00.90 includes it as a vegetable-derived thickener, distinct from spice extracts. Provides clean flavor with high water-binding capacity.