HS Code Subheading

Sugars; n.e.c. in heading no. 1702, including invert sugar and other sugar and sugar syrup blends containing, in the dry state, 50% by weight of fructose

1702.90 Subheading
Section IV — Prepared foodstuffs; beverages, spirits and vinegar; tobacco and manufactured tobacco substitutes

About HS Code 170290

This is a residual category for various other sugars and sugar syrups not specifically covered elsewhere in HS 1702, notably including invert sugar and other sugar and sugar syrup blends containing, in the dry state, 50% or more by weight of fructose. This diverse group of products is crucial for specific applications in confectionery, baking, and brewing, where properties like anti-crystallization, moisture retention, and specific flavor profiles are desired. International trade involves a wide array of specialized ingredients, often tailored to particular industrial needs. Importers are diverse food manufacturers, while exporters are specialized ingredient suppliers.

Products Under This Code

Invert sugar syrup, golden syrup, treacle, agave syrup, date syrup, sugar blends for confectionery, specialty sugar syrups, rice syrup, maltitol syrup

Real World Examples

Lyle's Golden Syrup, Domino Sugar (invert sugar), ASR Group (specialty syrups), Wholesome Sweeteners (agave nectar), Bunge (invert sugar)

Common Misclassification

This code is a common 'catch-all' and can be confused with almost any other 1702 code if the specific sugar type or fructose content isn't precisely known. Invert sugar is a key differentiator here, as are blends not fitting other categories.

Products Classified Under 1702.90

Invert sugarSugar syrup blends

Related Codes

1702.11 Sugars; lactose and lactose syrup, containing by weight 99% or more lactose, expressed as anhydrous lactose, calculated on the dry matter 1702.19 Sugars; lactose and lactose syrup, containing by weight less than 99% lactose, expressed as anhydrous lactose, calculated on the dry matter 1702.20 Sugars; maple sugar, chemically pure, in solid form; maple syrup, not containing added flavouring or colouring matter 1702.30 Sugars; glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight of fructose, the syrup not containing added flavouring or colouring matter 1702.40 Sugars; glucose and glucose syrup, containing in the dry state at least 20% but less than 50% by weight of fructose, excluding invert sugar, the syrup not containing added flavouring or colouring matter 1702.50 Sugars; fructose, chemically pure, in solid form 1702.60 Sugars; fructose, other than chemically pure fructose, and fructose syrup (containing in the dry state more than 50% by weight of fructose), excluding invert sugar

Industry

This code belongs to the Food & Beverages industry.

Trade Overview

Major importers include USA, Germany, UK; top exporters are France, Netherlands, USA.

Frequently Asked Questions

What is HS code 170290?

HS code 170290 covers: Sugars; n.e.c. in heading no. 1702, including invert sugar and other sugar and sugar syrup blends containing, in the dry state, 50% by weight of fructose. This is a residual category for various other sugars and sugar syrups not specifically covered elsewhere in HS 1702, notably including invert sugar and other sugar and sugar syrup blends containing, in the dry state, 50% or more by weight of fructose. This diverse group of products is crucial for specific applications in confectionery, baking, and brewing, where properties like anti-crystallization, moisture retention, and specific flavor profiles are desired. International trade involves a wide array of specialized ingredients, often tailored to particular industrial needs. Importers are diverse food manufacturers, while exporters are specialized ingredient suppliers.

What products fall under HS code 170290?

Invert sugar syrup, golden syrup, treacle, agave syrup, date syrup, sugar blends for confectionery, specialty sugar syrups, rice syrup, maltitol syrup

What are common misclassifications for HS code 170290?

This code is a common 'catch-all' and can be confused with almost any other 1702 code if the specific sugar type or fructose content isn't precisely known. Invert sugar is a key differentiator here, as are blends not fitting other categories.

How is HS code 170290 structured?

HS code 170290 is a 6-digit subheading under the Harmonized System. The first 2 digits (17) identify the chapter, digits 3-4 (02) identify the heading, and digits 5-6 (90) specify the subheading. This code is standardized globally by the World Customs Organization.