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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If primarily for frying rather than baking
Frying fats in the same heading are separated from baking fats, changing the subheading based on intended culinary use.
If soybean oil content under 5% or single fat dominant
Mixtures not qualifying as artificial two-or-more-fat blends with specified soybean threshold fall under heading 1516 for animal/vegetable fat fractions.
If butterfat exceeds thresholds making it dairy-dominant
High butter content mixtures may shift to Chapter 4 dairy products instead of Chapter 15 fats/oils.
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Import Tips & Compliance
• Verify soybean oil content exceeds 5% via lab analysis for accurate classification; provide certificates of analysis showing milk solids if applicable
• Ensure labeling complies with FDA standards for margarine to avoid reclassification
• Watch for trans fat declarations to prevent FDA holds
Related Products under HTS 1517.90.10.60
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.
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.