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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If for sunflower seed oil fractions without hydrogenation
Sunflower oil and its fractions are primarily in heading 1512.
If fully hydrogenated or not specified as partial
Other margarine-like mixtures in 1517 have distinct subheadings.
If containing soap-stocks or residues
Residues like soap-stocks from hydrogenation processes fall into heading 1522 per chapter notes.
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Import Tips & Compliance
• Provide fatty acid profile analysis confirming partial hydrogenation levels
• Separate from any interesterified batches, which belong in 1518
• Comply with country-specific limits on partially hydrogenated oils (PHOs) due to health regulations
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 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 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.