Other
Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavoring or coloring matter; artificial honey, whether or not mixed with natural honey; caramel: > Glucose and glucose syrup, containing in the dry state at least 20 percent but less than 50 percent by weight of fructose, excluding invert sugar: > Blended syrups described in additional U.S. note 4 to chapter 17: > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 1702.40.28.00
Blended Corn Glucose-Fructose Syrup HFCS-42
This is a blended syrup derived from corn starch hydrolysis, containing 42% fructose and 58% glucose in dry state, meeting the 20-50% fructose range for HTS 1702.40. It qualifies as a blended syrup under additional U.S. note 4 to chapter 17, intended for further industrial processing like beverage manufacturing. Not prepared for retail sale in consumer packaging.
Industrial Wheat-Derived Glucose Syrup Blend
Blended syrup from wheat starch, with 35% fructose and balance glucose in dry matter, classified under HTS 1702.40 for glucose syrups 20-<50% fructose. Meets U.S. note 4 definition for blended syrups capable of further mixing/processing in food production. Supplied in bulk drums for industrial use.
Bulk Rice Glucose-Fructose Processing Syrup
Syrup produced from rice enzymatic conversion, featuring 28% fructose in dry state within the 20-50% range for HTS 1702.40.28. Classified as blended syrup per note 4, designed for further processing in confectionery or bakery industries. Excludes added flavors/coloring.
Tapioca-Based HFCS-Equivalent Blend Syrup
Blended syrup from tapioca starch, with 45% fructose meeting HTS 1702.40 criteria for glucose/glucose syrup <50% fructose. U.S. note 4 blended syrup for industrial further processing, not consumer retail form. Used in soft drink and dairy formulations.
Potato Starch Glucose Syrup Industrial Blend
Industrial blended syrup from potato glucose, 25% fructose in dry state per HTS 1702.40.28 requirements. Qualifies under note 4 as processible blended syrup from starch, free of flavors/color. Primarily for brewing and fermentation applications.
Cassava-Derived Fructose-Glucose Bulk Syrup
Bulk blended syrup from cassava root starch conversion, 38% fructose dry weight fitting 1702.40.28. Note 4 blended syrup for further mixing in food industry, excluding consumer packaging. Common in Asian import streams for U.S. processing.
Millet Grain HFCS-Style Blended Syrup
Blended syrup from millet starch hydrolysis, 30% fructose confirming HTS 1702.40.28 placement. As per note 4, capable of further processing, not retail; used in nutritional supplement bases. No added coloring/flavoring.
Sorghum Syrup Glucose-Fructose Industrial Mix
Industrial mix from sorghum starch, 22% fructose in dry state for 1702.40.28. Blended syrup note 4, for bakery syrup replacement, bulk only. Excludes high non-sugar solids per chapter notes.
Barley Maltose-Glucose Blend Syrup
Syrup blend from barley containing glucose with 40% fructose addition, dry state 20-50% for HTS 1702.40.28. Note 4 blended for processing, brewing adjunct. No consumer prep.
Oat-Derived Fructose-Blended Syrup
Blended oat syrup 26% fructose, industrial. HTS 1702.40.28 note 4.