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.
Import Duty Rates by Country of Origin
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 primarily soybean oil fractions
Mixtures where soybean oil or fractions predominate fall under heading 1516 for specific vegetable oil blends.
If contains significant butterfat
Presence of dairy fats like butterfat shifts classification to Chapter 4 dairy preparations resembling margarine.
If flavored or compounded for compound preparations
Additions of flavors or ingredients making it a food preparation move it out of Chapter 15 to heading 2106.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify exact fat composition via lab analysis to confirm exclusion from heading 1516 and avoid reclassification
• Include certificates of analysis showing no dairy solids if claiming non-margarine status
• Label clearly as 'vegetable shortening' to prevent customs confusion with animal fat mixtures
Related Products under HTS 1517.90.90
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.
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.