Functional Egg Albumin Powder for Bakery from Japan
Functional egg albumin powder optimized for bakery applications improves dough stability and volume in angel food cakes. Classified in HTS 3502.19.00.00 as other egg albumin, excluding sheet forms, due to its spray-dried powder format.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Document pH range (typically 7.0-9.0) and solubility specs to validate bakery-grade classification
• Use nitrogen solubility index testing to confirm >80% protein content on dry basis
• Package in nitrogen-flushed bags to maintain functionality during ocean transit