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
9903.03.0110%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
Import Tips
• Disclose hydrogenation levels for trans fat rules; use COA for soy verification
• Pitfall: Emulsion misdeclared as liquid oil