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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If maize (corn) oil is crude
Crude corn oil and fractions are in heading 1515 before any hydrogenation.
If when sold as a flavored food preparation
Flavored or seasoned oil blends may be classified as food preparations in Chapter 21.
If for industrial non-edible use
Fatty substances for industrial purposes shift out of Chapter 15 to Chapter 38.
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Import Tips & Compliance
• Include peroxide value and stability tests to validate partial hydrogenation claims
• Ensure no dairy fractions are present to prevent margarine classification
• Label bulk shipments clearly as industrial cooking oil to avoid retail food rules
Related Products under HTS 1517.90.90.15
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.
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 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.