Other
Margarine; edible mixtures or preparations of animal, vegetable or microbial fats or oils or of fractions of different fats or oils of this chapter, other than edible fats or oils or their fractions of heading 1516: > Other: > Other: > Other > Other
Duty Rate (from China)
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
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Subheadings
Products classified under HTS 1517.90.90
Shortening Blend
A versatile baking shortening made from a blend of palm oil fractions and hydrogenated vegetable oils, used for pies, pastries, and frying. Classified under HTS 1517.90.90 as an edible mixture of vegetable fats and oils excluding those in heading 1516, designed for culinary applications.
Palm Kernel Stearin
A solid fraction derived from palm kernel oil, blended with other vegetable oil fractions for use in confectionery and margarine production. Falls under HTS 1517.90.90 as an edible preparation of different vegetable fat fractions not covered by heading 1516.
Interesterified Vegetable Fat Blend
A processed blend of canola and sunflower oils modified via interesterification for improved stability in spreads and baking. HTS 1517.90.90 covers this as an edible preparation from fractions of different vegetable oils outside heading 1516 scope.
Cocoa Butter Equivalent
A blend of palm mid-fraction and shea stearin designed to mimic cocoa butter properties for chocolate manufacturing. Classified in HTS 1517.90.90 as an edible mixture of vegetable and/or animal fat fractions not in heading 1516.
Frying Fat Mixture
High-stability blend of palm olein and cottonseed oil for commercial deep-frying applications in restaurants. HTS 1517.90.90 applies to this edible preparation combining fractions of different vegetable oils.
Bakery Fat Emulsion Base
A plasticized blend of lard fractions and vegetable oils used as a base for bakery emulsions, excluding full margarine definition. Fits HTS 1517.90.90 for edible mixtures of animal and vegetable fat fractions.
Shea-Palm Butter Blend
A natural solid fat from shea butter and palm stearin fractions for cosmetics and food use, edible grade. HTS 1517.90.90 for mixtures of different vegetable fat fractions.
Omega-3 Enriched Oil Blend
Blend of algal oil and flaxseed fractions providing DHA/EPA for dietary supplements and functional foods. Classified under HTS 1517.90.90 as microbial/vegetable fat mixture excluding heading 1516.
Tropical Fat Hardstock
High-melting blend of palm kernel and coconut fats used to harden margarines and shortenings. HTS 1517.90.90 for edible mixtures of different tropical vegetable oil fractions.
Non-Dairy Creamer Base Fat
Hydrogenated blend of palm and soy oils serving as the fat phase for powdered non-dairy creamers. Falls under HTS 1517.90.90 as an intermediate edible fat mixture.