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.
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 not pregelatinized or chemically modified
Unmodified starches like corn starch fall under heading 1108 as native starches, lacking the processing required for Chapter 35.
If dextrin with reducing sugar content exceeding 10% on dry basis
Per chapter notes, high reducing sugar dextrins are classified as glucose syrups in heading 1702, not as dextrins in 3505.
If formulated as a food preparation with additives
Blended into compound food products, it shifts from pure modified starch to food preparations in Chapter 21.
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Import Tips & Compliance
• Verify starch modification process documentation to confirm classification under modified starches, avoiding reclassification as native starch in Chapter 11
• Include certificates of analysis showing pregelatinization or esterification to support HTS 3505 entry and prevent duty disputes
• Label products clearly for food-grade use if applicable, as mislabeling can trigger FDA scrutiny during import
Related Products under HTS 3505.10.00.92
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.
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.
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.