Non-Dairy Creamer Base Fat
Hydrogenated blend of palm and soy oils serving as the fat phase for powdered non-dairy creamers. Falls under HTS 1517.90.90 as an intermediate edible fat mixture.
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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 soybean oil >50%
Soybean-dominant blends to heading 1516 subheadings.
If powdered with proteins
Complete non-dairy creamer is a food preparation.
If marketed as milk substitute
Dairy-like preparations to Chapter 4.
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Import Tips & Compliance
• Test for free fatty acids to ensure creamer stability
• Label as 'industrial fat base' not finished creamer
• Comply with dairy-free claims via analysis
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.
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.