About HS Code 151620
This category encompasses vegetable fats and oils, and their fractions, that have been chemically modified through processes like partial or complete hydrogenation, inter-esterification, re-esterification, or elaidinisation. These modifications are critical for transforming the natural properties of the oils, such as their melting point, texture, and stability, to meet specific industrial and food application requirements. They are extensively utilized in the food industry for confectionery, bakery products, and as key ingredients in margarines and shortenings, providing desired mouthfeel and shelf-life. Major importers are food manufacturers and processors across developed and developing economies, while exporters are typically large agricultural commodity processors. Trade often involves bulk quantities, with precise specifications on fat profiles, processing methods, and compliance with food safety and labeling regulations, particularly regarding trans fats, being paramount for market acceptance.
Products Under This Code
Hydrogenated palm oil, Inter-esterified soybean oil, Hydrogenated coconut oil, Partially hydrogenated rapeseed oil, Elaidinised sunflower oil, Fractionated and hydrogenated shea butter, Fully hydrogenated cottonseed oil
Real World Examples
Crisco All-Vegetable Shortening, Spry Vegetable Shortening, Bunge Loders Croklaan (specialty vegetable fats), AAK (specialty vegetable fats)
Common Misclassification
Often confused with unmodified vegetable oils (e.g., 151590) if the chemical modification is not explicitly stated, or with edible mixtures of fats under 151790 if further prepared.
Products Classified Under 1516.20
Industry
This code belongs to the Food & Beverages industry.
Trade Overview
China, India, and the EU are significant importers for their food industries, while Malaysia, Indonesia, and the US are major exporters of these processed vegetable fats.
Frequently Asked Questions
What is HS code 151620?
HS code 151620 covers: Vegetable 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 category encompasses vegetable fats and oils, and their fractions, that have been chemically modified through processes like partial or complete hydrogenation, inter-esterification, re-esterification, or elaidinisation. These modifications are critical for transforming the natural properties of the oils, such as their melting point, texture, and stability, to meet specific industrial and food application requirements. They are extensively utilized in the food industry for confectionery, bakery products, and as key ingredients in margarines and shortenings, providing desired mouthfeel and shelf-life. Major importers are food manufacturers and processors across developed and developing economies, while exporters are typically large agricultural commodity processors. Trade often involves bulk quantities, with precise specifications on fat profiles, processing methods, and compliance with food safety and labeling regulations, particularly regarding trans fats, being paramount for market acceptance.
What products fall under HS code 151620?
Hydrogenated palm oil, Inter-esterified soybean oil, Hydrogenated coconut oil, Partially hydrogenated rapeseed oil, Elaidinised sunflower oil, Fractionated and hydrogenated shea butter, Fully hydrogenated cottonseed oil
What are common misclassifications for HS code 151620?
Often confused with unmodified vegetable oils (e.g., 151590) if the chemical modification is not explicitly stated, or with edible mixtures of fats under 151790 if further prepared.
How is HS code 151620 structured?
HS code 151620 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 (20) specify the subheading. This code is standardized globally by the World Customs Organization.