About HS Code 151610
This HS code covers animal fats and oils, along with their fractions, that have undergone specific chemical modifications such as partial or complete hydrogenation, inter-esterification, re-esterification, or elaidinisation. These processes are employed to alter the physical properties of the fats, primarily their melting point, texture, and oxidative stability, making them suitable for a range of industrial and food applications. Importers are typically food manufacturers, bakeries, and producers of specialty fats, seeking specific functional characteristics for products like shortenings, margarines, and confectionery. Exporters are often large-scale rendering plants or fat processors, particularly in regions with significant livestock industries. Key trade considerations include the degree of modification, the specific fatty acid composition, and strict compliance with food safety regulations, especially concerning trans fat content, which can vary based on the modification process.
Products Under This Code
Hydrogenated beef tallow, Inter-esterified lard, Hydrogenated fish oil, Elaidinised animal fat, Re-esterified butterfat, Partially hydrogenated poultry fat
Real World Examples
Bunge Loders Croklaan (specialty fats), AAK (specialty fats), Cargill (animal fats for industrial use), ADM (specialty fats)
Common Misclassification
Can be confused with unmodified animal fats (e.g., 150100 for lard/pork fat, 150200 for bovine/sheep fat) if the modification isn't clearly identified, or with chemically modified vegetable fats under 151620.
Products Classified Under 1516.10
Industry
This code belongs to the Food & Beverages industry.
Trade Overview
The EU, US, and China are major importers for food and industrial uses, while countries with large livestock industries like Brazil, the US, and Australia are key exporters.
Frequently Asked Questions
What is HS code 151610?
HS code 151610 covers: Animal fats and oils and their fractions; partly or wholly hydrogenated, inter-esterified, re-esterified or elaidinised, whether or not refined, but not further prepared. This HS code covers animal fats and oils, along with their fractions, that have undergone specific chemical modifications such as partial or complete hydrogenation, inter-esterification, re-esterification, or elaidinisation. These processes are employed to alter the physical properties of the fats, primarily their melting point, texture, and oxidative stability, making them suitable for a range of industrial and food applications. Importers are typically food manufacturers, bakeries, and producers of specialty fats, seeking specific functional characteristics for products like shortenings, margarines, and confectionery. Exporters are often large-scale rendering plants or fat processors, particularly in regions with significant livestock industries. Key trade considerations include the degree of modification, the specific fatty acid composition, and strict compliance with food safety regulations, especially concerning trans fat content, which can vary based on the modification process.
What products fall under HS code 151610?
Hydrogenated beef tallow, Inter-esterified lard, Hydrogenated fish oil, Elaidinised animal fat, Re-esterified butterfat, Partially hydrogenated poultry fat
What are common misclassifications for HS code 151610?
Can be confused with unmodified animal fats (e.g., 150100 for lard/pork fat, 150200 for bovine/sheep fat) if the modification isn't clearly identified, or with chemically modified vegetable fats under 151620.
How is HS code 151610 structured?
HS code 151610 is a 6-digit subheading under the Harmonized System. The first 2 digits (15) identify the chapter, digits 3-4 (16) identify the heading, and digits 5-6 (10) specify the subheading. This code is standardized globally by the World Customs Organization.