Starch-Derived Syrup Blend 22% Fructose for Baking
Syrup from starch enzymatic conversion with 22% fructose in dry state, excluding invert, for commercial baking applications requiring further blending. HTS 1702.40.22.00 applies as a general note 15 quota item under blended syrups note 4.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If for cane/beet derived blended syrups
Source material from cane/beets vs. starch places in separate subheading for blended syrups.
If prepared with flour or malt extract
Mixtures with other chapter 19 ingredients like malt change to food preparations.
If specialty sugar quota allocation
USTR may allow small specialty entries under cane/beet other sugars quotas.
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Import Tips & Compliance
• Document end-use for baking to support further processing claim; calculate raw value per Treasury instructions
• Beware of over-quota surcharges or prohibitions
Related Products under HTS 1702.40.22.00
High Fructose Corn Syrup Blend 30% Fructose
A blended syrup derived from corn starch hydrolysis, containing 30% fructose and 70% glucose by dry weight in solid form equivalent, meeting the 20-50% fructose range excluding invert sugar. Classified under 1702.40.22.00 as a blended syrup per additional U.S. note 4 to chapter 17, described in general note 15 for quota entry, capable of further processing in food manufacturing.
Industrial Glucose-Fructose Syrup Mix 25% Fructose
An industrial-grade syrup blend of glucose and fructose at 25% fructose content in dry state, derived from starch, excluding invert sugar, for use in beverage and confectionery production. Falls under HTS 1702.40.22.00 as a blended syrup described in additional U.S. note 4, entered pursuant to general note 15 quota provisions for further industrial mixing.
Food Processing Corn Syrup Blend 35% Fructose
Corn-based glucose syrup blended to 35% fructose in dry state, excluding invert, designed for bulk food processing like soft drinks and baked goods. Classified in 1702.40.22.00 for blended syrups per U.S. note 4 to chapter 17, eligible under general note 15 for quota import.
Bulk Beverage Syrup 28% Fructose Glucose Blend
A bulk blended syrup of glucose and 28% fructose from corn, in solid form for reconstitution, excluding invert sugar, used in non-alcoholic beverage production. Meets HTS 1702.40.22.00 criteria as a note 4 blended syrup entered under general note 15 provisions.
Confectionery Grade Fructose-Glucose Syrup 42% Fructose
Blended syrup for candy making with 42% fructose and glucose balance in dry state, no invert sugar, supplied in bulk for industrial further mixing. Classified under 1702.40.22.00 as blended syrup per chapter 17 note 4, pursuant to general note 15.
Processed Corn Syrup 38% Fructose Industrial Blend
Industrial corn syrup processed to 38% fructose content by dry weight, no invert sugar, in solid form for dairy and sauce manufacturing. Enters under 1702.40.22.00 as note 4 blended syrup via general note 15.