Sorghum Glucose Syrup Blended for Brewing
Blended syrup from sorghum grain glucose, low fructose, used in beer adjunct mixing. Falls under HTS 1702.30.24.00 as note 4 blended syrup entered per note 9, bulk industrial form. Excludes flavors, suited for fermentation processing.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If with added flavoring or coloring
Flavored syrups exclude from 1702 heading, moving to other categories.
If pre-mixed for beverage end-use
Spirit or beverage bases classify in Chapter 22 if not pure syrup.
If from cane with quota raw value
Cane-derived low-purity sugars have separate quota subheadings in 1701.
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Import Tips & Compliance
• Provide sorghum origin certs and fructose assays; apply for brewing end-use license if needed
• Avoid centrifugation residues per notes; declare under correct fiscal year quota
Related Products under HTS 1702.30.24.00
Blended Corn Glucose Syrup for Beverage Manufacturing
A blended syrup made from corn-derived glucose with less than 20% fructose content, designed for further processing in soft drink production. It falls under HTS 1702.30.24.00 as a blended syrup per additional U.S. note 4, entered under note 9 quota provisions, not prepared for retail sale. This classification applies to industrial syrups capable of being mixed with other ingredients.
Industrial Wheat Glucose Syrup Blend
Blended glucose syrup from wheat starch hydrolysis, containing under 20% fructose, used in bakery premixes. Classified in HTS 1702.30.24.00 due to its status as a note 4 blended syrup entered under quota provisions, intended for industrial mixing not retail. It meets the dry state fructose limit and processing capability.
Rice-Derived Glucose Syrup for Confectionery Processing
A blended syrup from rice glucose with minimal fructose (<20%), supplied in bulk for candy manufacturing. It qualifies for HTS 1702.30.24.00 as a note 4 blended syrup under note 9 provisions, not for immediate consumer use. The product is capable of further mixing and lacks retail preparation.
Tapioca Glucose Syrup Blend for Dairy Blending
Blended glucose syrup from tapioca starch, low in fructose (<20% dry), for ice cream base mixing. HTS 1702.30.24.00 applies as a note 4 blended syrup entered per note 9, designed for industrial further processing. It excludes added flavors and is not consumer-ready.
Potato Starch Glucose Syrup Industrial Blend
Industrial blended syrup from potato glucose, under 20% fructose, for sauce thickening. Classified under HTS 1702.30.24.00 for note 4 blended syrups via note 9 quota, as it's bulk and further processable. Meets criteria for non-retail, mixable syrups without coloring.
Maltodextrin-Enhanced Glucose Syrup Blend
Blended glucose syrup with maltodextrin additive, <20% fructose, for nutritional bar production. HTS 1702.30.24.00 covers it as note 4 blended syrup under note 9, for industrial mixing not direct sale. It's in solid form syrup, processable further.