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1517.90.10.60/Hydrogenated Soybean Baking Emulsion/Japan

Hydrogenated Soybean Baking Emulsion from Japan

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 — Japan → United States

18%

Rate breakdown

9903.05.480%Section 301 (forced labor) — Japan (col1 rate ≥ 12.5 percent): MFN >= 12.5% → no additional duty
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Import Tips

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

• Pitfall: Emulsion misdeclared as liquid oil

Hydrogenated Soybean Baking Emulsion from Japan — Import Duty Rate | HTS 1517.90.10.60