Share:|Follow us on LinkedIn

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.

Import Duty Rates by Country of Origin

Origin CountryMFN RateCh.99 SurchargesTotal Effective Rate
🇨🇳ChinaFree+17.5%17.5%
🇲🇽MexicoFree+10.0%10%
🇨🇦CanadaFree+10.0%10%
🇩🇪GermanyFree+10.0%10%
🇯🇵JapanFree+10.0%10%

More Specific Codes

This product may fall under a more specific subheading:

1517.90.90.15Partially hydrogenated salad and cooking oil
→
1517.90.90.25Soybean oil, wholly hydrogenated
→
1517.90.90.85Cottonseed oil, wholly hydrogenated
→
1517.90.90.90Other
→

Alternative Classifications

This product could be classified differently depending on its characteristics or intended use.

1516.20Higher: 17.7% vs 17.5%

If primarily palm oil fractions only

Single-origin palm fraction blends fall under heading 1516.

1806.20.28.00Higher: 21.8% vs 17.5%

If marketed as chocolate ingredient with cocoa

Mixtures containing cocoa powder classify as chocolate preparations in Chapter 18.

1518.00.40.00Higher: 25.5% vs 17.5%

If chemically modified beyond fractions

Further processed animal/vegetable fat mixtures go to heading 1518.

Not sure which classification is right?

Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.

Get AI-powered classificationCalculate exact duty

Import Tips & Compliance

• Include melting point and fatty acid profile tests to substantiate CBE classification

• Declare shea fat content accurately if animal/vegetable mix to avoid dairy chapter

• Use bulk packaging to qualify for lower duties versus retail-packed goods

Related Products 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.

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.