HS Code 11.09 – Wheat gluten; whether or not dried

HS code 1109 is a 4-digit heading in the Harmonized System that covers: Wheat gluten; whether or not dried. Heading 1109 specifically covers 'Wheat gluten; whether or not dried,' encompassing the protein complex extracted from wheat flour. This classification includes wheat gluten in its vital (dried, retaining elasticity upon rehydration), devitalized (dried, losing elasticity), or wet forms. Wheat gluten is a unique protein known for its viscoelastic properties, making it indispensable in the food industry. The scope is confined strictly to wheat gluten itself and does not include wheat flour (HS 1101), which is primarily starch, nor protein concentrates from other sources like soy (HS 3504). Key sub-categories are primarily differentiated by their processing and intended use, such as vital wheat gluten for baking, and devitalized or feed-grade gluten. This classification is critically important for trade compliance, influencing duty rates, food safety regulations, and allergen labeling requirements, especially in markets with strict dietary guidelines. Historically, wheat gluten has been utilized in Asian cuisines for centuries (e.g., seitan) and gained significant commercial importance in Western baking and vegetarian food markets in the 20th century. As a direct product of processing wheat flour, it aligns perfectly within Chapter 11, which focuses on processed cereal components and other milling products, signifying its role as a refined agricultural derivative.

Vital wheat gluten, dried wheat gluten, wet wheat gluten, high-protein wheat gluten, bakery-grade wheat gluten, food-grade wheat gluten, feed-grade wheat gluten, devitalized wheat gluten, unmodified wheat gluten, native wheat gluten, hydrated wheat gluten, gluten flour (pure gluten), wheat protein isolate (if primarily gluten), wheat gluten meal, wheat gluten pellets, wheat gluten powder, industrial wheat gluten, pharmaceutical-grade wheat gluten, organic wheat gluten, conventional wheat gluten.

Common misclassification errors for HS 1109 often involve confusing pure wheat gluten with other wheat-derived products or general protein substances. HS 1101 (Wheat or meslin flour) is a frequent point of confusion, but flour is predominantly starch, while 1109 is purified protein. Another mistake is classifying food *preparations* containing wheat gluten (e.g., gluten-enriched flour mixes) under 1109; these typically fall under HS 2106 (Food preparations not elsewhere specified or included). Furthermore, HS 3504 (Peptones and their derivatives; other protein substances) covers a broader range of protein isolates, but pure wheat gluten has its specific heading in 1109. The key to accurate classification is confirming the product is indeed purified wheat gluten, not a flour or a multi-ingredient preparation, and not a protein from a different source.

In 2025, the top exporters of HS code 1109 in UN Comtrade data were China ($378M, 22% of world exports), Belgium ($289M) and Germany ($242M). World exports came to about $1.7B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

In 2025, the top importers of HS code 1109 in UN Comtrade data were Norway ($416M, 23% of world imports), the United States ($286M) and France ($115M). World imports came to about $1.8B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

HS code 1109 is a 4-digit heading under Chapter 11 of the Harmonized System. The first 2 digits (11) identify the chapter, and digits 3-4 (09) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.