Palm-Soy Frying Fat
Industrial frying oil blend of palm stearin and soybean oil, over 5% soybean content, designed for high-heat restaurant use. Fits HTS 1517.90.10.80 as an artificial mixture of vegetable oil fractions from headings 1501-1515. Provides stability for repeated frying cycles.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If under 5% soybean oil
Lower soybean content mixtures fall into general 'other' provisions without soy specification.
If soap-stocks or foots from processing
Residues like soap-stocks from fat refining are classified in heading 1522 per chapter notes.
If palm oil fraction dominates without blending
Single-origin palm oil stays in its specific heading rather than mixtures.
Not sure which classification is right?
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Import Tips & Compliance
• Include certificates of analysis showing soybean percentage and peroxide values for stability
• Comply with FSMA foreign supplier verification for pathogen risks in frying oils
• Check for trans fat content declarations to avoid FDA non-compliance pitfalls
Related Products under HTS 1517.90.10.80
Soybean Shortening Blend
A commercial baking shortening made from artificial mixtures of soybean oil and palm oil fractions, containing over 5% soybean oil by weight. Classified under HTS 1517.90.10.80 as an edible preparation of multiple fats from headings 1501-1515, distinct from heading 1516 products. Used in pie crusts and pastries for its flakiness.
Soy-Cottonseed Bakery Fat
Edible mixture of refined soybean oil and cottonseed oil for cookie and bread production, exceeding 5% soybean oil. Under HTS 1517.90.10.80 for artificial blends of chapter 15 fats excluding 1516. Offers neutral flavor and extended shelf life.
Canola-Soy Salad Oil Blend
Mixture of canola and soybean oils for salad dressings and mayonnaise bases, with soybean oil over 5% by weight. HTS 1517.90.10.80 covers such edible preparations from multiple 1501-1515 sources. Light flavor suits cold applications.
Lard-Soy Compound Fat
Artificial blend of pork lard and soybean oil for tortillas and pastries, containing >5% soybean oil. Classified in HTS 1517.90.10.80 as mixed animal-vegetable preparation from chapter headings 1501-1515. Mimics traditional shortenings.
Sunflower-Soy Cooking Oil
Edible cooking oil mixing sunflower and soybean oils, over 5% soy fraction, for home and stir-fry use. HTS 1517.90.10.80 for such multi-source fat preparations excluding 1516. High smoke point for Asian cuisines.
Beef Tallow-Soy Blend
Mixture of beef tallow and soybean oil for savory frying and roux bases, >5% soybean. Under HTS 1517.90.10.80 as artificial edible fat combo from 1501-1515. Rich flavor for gourmet applications.