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.
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More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If low erucic acid rapeseed oil dominant
Blends primarily of canola oil fractions classify under heading 1514 for rapeseed oils.
If formulated as margarine substitute spread
Emulsified spreads resembling margarine but not meeting full definition go to subheading 1517.90.40.
If contains additives exceeding 50% fats
Food preparations with significant non-fat ingredients shift to Chapter 21.
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Import Tips & Compliance
• Submit processing method documentation (e.g
• interesterification certificates) for customs verification
• Test for trans-fat levels to comply with FDA labeling if repackaged for retail
• Avoid misdeclaration as 'margarine' which requires water emulsion and specific additives
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.
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.