Octenyl Succinic Anhydride (OSA) Modified Starch
OSA-modified starch is esterified for emulsifying properties in beverages, salad dressings, and encapsulated flavors. Classified in HTS 3505.10.00.92 as an esterified modified starch for food industry use. It stabilizes oil-in-water emulsions effectively.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | +17.5% | 17.5% |
| 🇲🇽Mexico | Free | +10.0% | 10% |
| 🇨🇦Canada | Free | +10.0% | 10% |
| 🇩🇪Germany | Free | +10.0% | 10% |
| 🇯🇵Japan | Free | +10.0% | 10% |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If highly modified into gelatinized emulsifier resembling pectin
Advanced modifications mimicking natural gums could classify under heading 3503 as modified natural polymers.
If imported as pure OSA chemical reagent, not starch-bound
The modifying agent alone is a carboxylic acid derivative in Chapter 29, not a starch product.
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Import Tips & Compliance
• Certify OSA substitution levels (<3% per FDA regs) with COA to validate food additive status
• Specify emulsifier end-use on commercial invoice to guide proper 3505 classification
• Monitor for EU REACH compliance if transshipping, as affects US import labeling
Related Products under HTS 3505.10.00.92
Pregelatinized Corn Starch
Pregelatinized corn starch is a modified starch treated with heat and moisture to make it instantly soluble in cold water, used as a thickener in instant foods like puddings and sauces. It falls under HTS 3505.10.00.92 as a pregelatinized modified starch, distinct from native starches. This subheading covers other dextrins and modified starches not specified elsewhere.
Esterified Tapioca Starch
Esterified tapioca starch is chemically modified by esterification to improve stability and texture in gluten-free baking and snacks. Classified under HTS 3505.10.00.92 as an 'other' modified starch due to its chemical alteration. It enhances freeze-thaw stability in processed foods.
Hydroxypropylated Potato Starch
Hydroxypropylated potato starch undergoes etherification for better thickening in low-pH foods like yogurt and dressings. It is an 'other' modified starch under HTS 3505.10.00.92, valued for its shear-thinning properties. Commonly used in industrial food manufacturing.
Cross-Linked Wheat Starch
Cross-linked wheat starch is modified via chemical bonds for heat and acid resistance in canned soups and gravies. Falls under HTS 3505.10.00.92 as other modified starches, providing superior viscosity control. Widely used in retorted food products.
Pregelatinized Rice Starch for Pharmaceuticals
Pregelatinized rice starch serves as a binder and disintegrant in tablet formulations due to its rapid hydration. Under HTS 3505.10.00.92 as other pregelatinized modified starch, excluding chapter 30 medicaments. Ideal for hypoallergenic pharma excipients.
Dextrin for Paper Sizing
White dextrin produced by acid hydrolysis of starch for surface sizing in paper manufacturing, improving printability. HTS 3505.10.00.92 covers this low-solubility dextrin with reducing sugars ≤10%. Excludes printing gelatin products per chapter notes.