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.
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% |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If derived from locust beans or locust bean seeds
Locust bean gum specifically classified under 1302.32.00, separate from other vegetable mucilages.
If chemically modified or prepared as a starch derivative
Modified starches and gums shift to Chapter 35 for prepared dextrins and thickeners.
If put up as a food preparation with additives exceeding simple extract
Blended food preparations fall under 2106, excluding pure vegetable extracts.
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Import Tips & Compliance
• Verify purity and botanical origin certification to confirm classification as unmodified vegetable thickener
• Include microbial testing reports in documentation to meet FDA food additive standards
• Avoid misclassification as modified starch by specifying 'natural guar gum' on invoices
Related Products under HTS 1302.39.00
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.