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.
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 considered a synthetic natural polymer rather than direct vegetable extract
Polysaccharides from fermentation may classify under plastics as polymers in Chapter 39.
If primarily categorized as a simple vegetable extract without thickening function
Other vegetable extracts without mucilage properties go to 1302.19.00.
If sold as enzyme-modified for industrial applications
Enzyme-treated gums classified as modified starches under 3503.
Not sure which classification is right?
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Import Tips & Compliance
• Provide production process details showing vegetable substrate origin to distinguish from synthetic gums
• Label with CAS number (11138-66-2) and ensure GRAS status affirmation for FDA clearance
Related Products 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.
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.