Grapefruit Puree for Baking
Cooked grapefruit puree with sugar for pastry fillings. Classified in 2007.91.10.00 as citrus puree obtained by cooking to enhance viscosity.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
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Import Tips & Compliance
• Include production process affidavits proving cooking method
• Label Brix if measured, aligning with chapter notes for related juices
• Register with FDA for facility details on high-acid foods
Related Products under HTS 2007.91.10.00
Orange Paste for Culinary Use
A thick paste made from cooked orange pulp, often with added sugar, used in baking and sauces. Classified under HTS 2007.91.10.00 as a citrus fruit paste obtained by cooking, fitting the chapter note for heat-treated products to increase viscosity.
Lemon Puree Concentrate
Concentrated puree from cooked lemons, used in beverages and confectionery. Falls under 2007.91.10.00 as citrus fruit puree obtained by cooking to reduce water content and increase viscosity.
Lime Fruit Paste
Paste derived from cooking lime pulp with minimal sweetening, ideal for marinades. HTS 2007.91.10.00 covers citrus pastes obtained by heat treatment per chapter definition.
Tangerine Puree Concentrate
Concentrated tangerine puree from cooking process for industrial flavoring. Under HTS 2007.91.10.00 as citrus puree with viscosity increased by heat.
Citron Paste for Confectionery
Paste from cooked citron fruit, sweetened for candies. Fits 2007.91.10.00 criteria for citrus pastes obtained by cooking.
Kumquat Fruit Puree
Puree made by cooking whole kumquats, used in gourmet jams. Classified as citrus paste under 2007.91.10.00 due to heat processing.