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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If specifically for layer cakes rather than general baking
Statistical breakout within baking fats for layer cake mixes differentiates from other baking applications.
If merely denatured rather than edible mixture
Heading 1518 excludes denatured fats, but chapter note reclassifies them to undenatured equivalents; unfit for consumption shifts category.
If unblended soybean oil fraction dominant
Pure or primarily single-origin soybean fractions classify under heading 1507, not artificial mixtures.
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Import Tips & Compliance
• Confirm vegan status with affidavits excluding animal fats; test for allergen labeling under soy
• Package in bulk for commercial use to avoid retail set issues
• Pitfall: Overlooking microbial fat inclusions which still qualify under chapter scope
Related Products under HTS 1517.90.10.60
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.
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.
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.