Soybean-Cottonseed Frying Fat
Blended oil product from soybean and cottonseed oils, hardened for high-temperature frying stability in commercial kitchens. Falls under HTS 1517.90.20.60 as 'other' artificial mixtures serving as frying fats from multiple Chapter 15 origins.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If liquid and not hardened for frying
Low-erucic rapeseed oil blends stay in 1514 if not processed into solid baking/frying forms.
If specifically margarine oleo rather than frying fat
Emulsified spreads with water content classify as margarine, separate from dry frying fats.
If chemically modified beyond simple blending
Hydrogenated or interesterified fats may shift to heading 1518 for animal/vegetable fat modifications.
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Import Tips & Compliance
• Provide smoke point test results (>400°F typical for frying fats) to substantiate frying classification during entry
• Ensure no water or dairy content to avoid margarine classification requiring special FDA prior notice
Related Products under HTS 1517.90.20.60
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