1517.90.10.60/Hydrogenated Soybean Baking Emulsion/Germany

Hydrogenated Soybean Baking Emulsion from Germany

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.

Duty Rate — Germany → United States

28%

Rate breakdown

9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
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Import Tips

• Disclose hydrogenation levels for trans fat rules; use COA for soy verification

• Pitfall: Emulsion misdeclared as liquid oil