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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | 3.2% | +17.5% | 20.7% |
| 🇲🇽Mexico | 3.2% | +10.0% | 13.2% |
| 🇨🇦Canada | 3.2% | +10.0% | 13.2% |
| 🇩🇪Germany | 3.2% | +10.0% | 13.2% |
| 🇯🇵Japan | 3.2% | +10.0% | 13.2% |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If directly from locust beans without further processing
Pure locust bean products have a dedicated subheading within 1302.32.
If blended into fruit preparations
Incorporation into mixtures of fruit/nuts classifies as processed food under Chapter 20.
If for prepared industrial binders
Formulated glues or adhesives from vegetable gums go to chemical preparations.
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Import Tips & Compliance
• Include seed origin affidavits and galactomannan content tests to support mucilage classification
• Comply with Kosher/Halal certifications popular for this product to ease market entry
Related Products 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.