Partially Hydrogenated Canola Cooking Oil
This is a partially hydrogenated canola oil designed for salad dressings and high-heat cooking applications. It falls under HTS 1517.90.90.15 as an edible mixture of vegetable oil fractions that has undergone partial hydrogenation to improve stability and shelf life, distinguishing it from fully refined oils in heading 1516.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not partially hydrogenated and fully refined
Fully refined, bleached, and deodorized vegetable oils without partial hydrogenation are classified in heading 1516 as refined oils.
If meeting margarine composition standards
Products emulisfied with water or dairy to imitate butter fall under the margarine subheading within 1517.
If blended with flavorings or additives for specific culinary use
Edible preparations with significant non-fat additives like herbs or spices may shift to Chapter 21 as sauces or mixed condiments.
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Import Tips & Compliance
• Verify the degree of hydrogenation via lab analysis to confirm classification under 1517, as fully hydrogenated products may shift to other subheadings
• Include detailed certificates of analysis showing partial hydrogenation and fat composition to avoid misclassification as margarine
• Ensure labeling complies with FDA trans fat disclosure rules to prevent customs holds on health claim violations
Related Products under HTS 1517.90.90.15
Partially Hydrogenated Soybean Salad Oil
Partially hydrogenated soybean oil used primarily for salad oils and light frying, offering extended shelf life due to reduced oxidation. Classified in HTS 1517.90.90.15 for its partial hydrogenation process on vegetable oil fractions, excluding those in heading 1516.
Partially Hydrogenated Palm Cooking Oil Blend
A blend of partially hydrogenated palm oil for cooking and salad use, providing semi-solid texture at room temperature. It is categorized under HTS 1517.90.90.15 as an edible preparation of partially hydrogenated vegetable fat fractions outside heading 1516.
Partially Hydrogenated Corn Oil for Frying
Partially hydrogenated corn oil optimized for deep frying and salad applications with high smoke point. Falls under HTS 1517.90.90.15 due to its partial hydrogenation, classifying it as an edible preparation distinct from heading 1516 oils.
Partially Hydrogenated Sunflower Salad and Cooking Oil
High-oleic partially hydrogenated sunflower oil for salads and cooking, resistant to rancidity. Classified in HTS 1517.90.90.15 for partially hydrogenated vegetable oil preparations not covered by heading 1516.
Partially Hydrogenated Peanut Cooking Oil
Partially hydrogenated peanut oil for cooking and vinaigrettes, with nutty flavor and stability. HTS 1517.90.90.15 applies to this edible vegetable fat preparation featuring partial hydrogenation.
Partially Hydrogenated Olive-Pomace Cooking Oil
Oil extracted from olive pomace and partially hydrogenated for cooking stability. It is included in HTS 1517.90.90.15 as a partially hydrogenated edible preparation from vegetable residues.