About HS Code 350219
This HS code covers egg albumin that has not been dried, typically traded in liquid or concentrated forms. It's a crucial ingredient in various industries due to its excellent emulsifying, gelling, and foaming properties. In the food sector, it's used extensively in baking, confectionery, and processed foods. Pharmaceuticals utilize it in vaccine production, culture media, and as a binding agent. Major importers are food processing companies, pharmaceutical manufacturers, and specialized chemical industries in countries with large consumer markets. Exporters are typically large egg-producing nations with advanced processing capabilities. Key considerations in international trade include stringent food safety regulations, pasteurization requirements, shelf life, and the need for refrigerated transport to maintain quality. The purity and functional properties are paramount for buyers.
Products Under This Code
Liquid egg white, pasteurized egg albumin, egg white protein concentrate (liquid), egg albumen solution, egg white for food processing
Real World Examples
Ovobel liquid egg white, Sanovo liquid egg products, Eurovo liquid egg albumen, Rose Acre Farms liquid egg products
Common Misclassification
This code is often confused with dried egg albumin (350211) due to their similar origin, but the 'not dried' distinction is critical for customs classification. It can also be mistaken for other protein concentrates (350400) if its specific egg origin is not clearly identified.
Products Classified Under 3502.19
Industry
This code belongs to the Chemicals industry.
Trade Overview
Top importers include Japan, Germany, and the Netherlands, while major exporters are the Netherlands, USA, and Poland.
Frequently Asked Questions
What is HS code 350219?
HS code 350219 covers: Albumins; egg albumin, not dried. This HS code covers egg albumin that has not been dried, typically traded in liquid or concentrated forms. It's a crucial ingredient in various industries due to its excellent emulsifying, gelling, and foaming properties. In the food sector, it's used extensively in baking, confectionery, and processed foods. Pharmaceuticals utilize it in vaccine production, culture media, and as a binding agent. Major importers are food processing companies, pharmaceutical manufacturers, and specialized chemical industries in countries with large consumer markets. Exporters are typically large egg-producing nations with advanced processing capabilities. Key considerations in international trade include stringent food safety regulations, pasteurization requirements, shelf life, and the need for refrigerated transport to maintain quality. The purity and functional properties are paramount for buyers.
What products fall under HS code 350219?
Liquid egg white, pasteurized egg albumin, egg white protein concentrate (liquid), egg albumen solution, egg white for food processing
What are common misclassifications for HS code 350219?
This code is often confused with dried egg albumin (350211) due to their similar origin, but the 'not dried' distinction is critical for customs classification. It can also be mistaken for other protein concentrates (350400) if its specific egg origin is not clearly identified.
How is HS code 350219 structured?
HS code 350219 is a 6-digit subheading under the Harmonized System. The first 2 digits (35) identify the chapter, digits 3-4 (02) identify the heading, and digits 5-6 (19) specify the subheading. This code is standardized globally by the World Customs Organization.