Commercial Soybean Shortening for Ovens
An all-purpose baking fat with at least 5% soybean oil fraction, used in industrial ovens for cookies, breads, and laminated doughs. Classified in HTS 1517.90.1060 due to its artificial mix of vegetable and possibly animal fats, specified for baking purposes excluding frying variants. Excludes merely denatured oils per chapter notes.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing over 5% but classified as palm-based dominant
Different statistical suffixes apply based on primary oil fractions like palm vs soybean emphasis within the same mixtures heading.
If residues like soap-stocks from processing
Chapter note excludes processing residues such as soap-stocks or foots, directing them to heading 1522 for residues.
If flavored or mixed with compound additives for food prep
Preparations with significant non-fat additives like emulsifiers may classify under Chapter 21 as food preparations.
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Import Tips & Compliance
• Submit detailed fat composition breakdown including soybean percentage to CBP; use refrigerated shipping to maintain solidity
• Avoid common pitfall of mislabeling as 'vegetable oil only' if animal fats present
• Certify non-GMO if marketing claims apply for organic pathways
Related Products under HTS 1517.90.10.60
Soybean-Based Baking Margarine
A solid margarine blend containing over 5% soybean oil, designed specifically for baking applications like pie crusts and pastries. It falls under HTS 1517.90.1060 as an artificial mixture of animal and vegetable fats with soybean oil content, categorized as baking fat other than standard shortenings. This classification distinguishes it from frying fats or mixtures under heading 1516.
Vegan Soybean Baking Fat Blend
A plant-based artificial mixture exceeding 5% soybean oil, blended with palm and coconut oils for vegan baking in cakes and muffins. HTS 1517.90.1060 applies to this non-dairy baking fat, distinct from heading 1516 fractions and frying types. Fully emulsified for creaming functionality.
Industrial Soybean Oil Baking Margarine
High-volume baking margarine with soybean oil over 5%, used in food manufacturing for biscuits and puff pastry. Fits HTS 1517.90.1060 as 'other' baking fats from mixed Chapter 15 products, excluding 1516 and frying subheadings. Provides stability at baking temperatures.
Artisanal Soybean Fraction Baking Fat
Premium baking fat incorporating 5%+ soybean fractions with rapeseed and animal fats for croissants. Classified under HTS 1517.90.1060 for artificial mixtures intended as baking (not frying) fats. Meets emulsification standards for layer development.
Bulk Soybean Blend Oven Fat
Bulk-packed oven-stable fat with minimum 5% soybean oil, mixed from palm kernel and lard for bakery production. HTS 1517.90.1060 covers this 'other' baking fat as artificial blend excluding 1516. Ideal for high-heat baking without breakdown.
Hydrogenated Soybean Baking Emulsion
Partially hydrogenated emulsion fat with soybean oil ≥5%, blended for cookie dough and frostings. Under HTS 1517.90.1060 as other baking fats from multi-heading artificial mixes. Provides aeration and tenderness in baked goods.