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1517.90.10.60/Hydrogenated Soybean Baking Emulsion/Mexico

Hydrogenated Soybean Baking Emulsion from Mexico

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 — Mexico → United States

28%

Rate breakdown

9903.05.5510%Section 301 (forced labor) — additional 10% ad valorem on products of Mexico
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Import Tips

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

• Pitfall: Emulsion misdeclared as liquid oil