Invert Sugar Syrup 70% Solids from Canada
Invert sugar syrup is produced by hydrolyzing sucrose from cane or beets into glucose-fructose mix, with ≥50% fructose in dry state and ≤6% non-sugar solids. Classified in 1702.90.20.00 as other fructose-rich sugar syrups without flavoring.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.03.0110%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
Import Tips
• Submit hydrolysis process documentation proving invert formation and fructose content ≥50% dry basis
• Test for foreign substances; any added molasses disqualifies low-solids criterion
• Monitor annual quotas via USDA; use bonds for pending raw value determinations