Duck Fat Rendered Fraction
Partially hydrogenated fraction from rendered duck fat, used in gourmet cooking. HTS 1516.10.00.00 applies to such refined animal fat products.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If unrendered duck offal fat
Unprocessed poultry fats remain Chapter 2 offal.
If mixed with inedible margarines
Inedible mixtures of animal/veg fats go to heading 1517.
If for degras or wool grease-like residues
Certain animal fat residues like degras classify in 1522.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Comply with FSMA by providing supplier HACCP plans
• Test for trans fats post-hydrogenation for labeling
• Avoid retail packaging that might classify as prepared food
Related Products under HTS 1516.10.00.00
Beef Tallow
Rendered fat derived from beef cattle, used in cooking and food processing. Classified under HTS 1516.10.00.00 as an animal fat fraction, partly or wholly hydrogenated or refined but not further prepared.
Lard Oil Fraction
Fractionated oil from rendered pork fat, hydrogenated for stability in baking. Falls under HTS 1516.10.00.00 for animal fats and their fractions, refined but not further prepared.
Hydrogenated Mutton Tallow
Sheep fat rendered and hydrogenated for industrial and culinary uses. HTS 1516.10.00.00 covers such animal fat fractions that are modified but not further prepared.
Refined Goose Fat
Rendered poultry fat from geese, refined and inter-esterified for cooking oils. Classified in HTS 1516.10.00.00 as processed animal fats and fractions.
Inter-esterified Pork Lard
Pork lard modified via inter-esterification for improved texture in shortenings. Under HTS 1516.10.00.00 for animal fats chemically altered but not further prepared.
Elaidinized Beef Suet Oil
Beef suet oil converted via elaidinization for stability. HTS 1516.10.00.00 includes elaidinized animal fat fractions.