Re-esterified Palm Stearin Fraction
Palm stearin fraction re-esterified for chocolate coating applications. As modified vegetable fat not further prepared, under HTS 1516.20.91.00.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If palm stearin not chemically modified
Unmodified palm fractions in specific subheadings.
If incorporated into chocolate preparations
Further prepared into food products shifts to Chapter 18.
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
• Distinguish stearin fractions via melt point documentation
• Palm oil sustainability certifications often required by buyers
Related Products under HTS 1516.20.91.00
Inter-esterified Coconut Oil
Coconut oil fractions re-esterified for use in infant formula and non-dairy creamers to mimic human milk fat structure. This chemical modification without further preparation qualifies it for HTS 1516.20.91.00.
Hydrogenated Cottonseed Oil
Hydrogenated cottonseed oil used in snack food frying for extended fry life. Vegetable oil fraction partly hydrogenated without further prep fits HTS 1516.20.91.00.
Inter-esterified Sunflower Oil
High-oleic sunflower oil inter-esterified for margarine bases. Vegetable fraction modification qualifies for HTS 1516.20.91.00.
Partially Hydrogenated Canola Shortening Base
Canola oil partially hydrogenated as base for bakery shortenings before final blending. Classifies under HTS 1516.20.91.00 as not further prepared.
Elaidinizated Soy Lecithin Fraction
Soy oil fraction elaidinized containing lecithin for emulsifier applications. Modified vegetable fat under HTS 1516.20.91.00.
Hydrogenated Rice Bran Oil
Rice bran oil hydrogenated for stable frying oil in Asian cuisine products. Vegetable modification fits HTS 1516.20.91.00.