HS Code for Hydrogenated vegetable oil

Hydrogenated vegetable oil is classified under HS code 1516.20. This heading within Chapter 15 is designated for vegetable fats and oils and their fractions that have been partly or wholly hydrogenated, inter-esterified, re-esterified, or elaidinised. These processes are used to modify the texture, melting point, and oxidative stability of the oil. For example, liquid soybean oil can be hydrogenated to create a semi-solid fat used in baking. The classification 1516.20 applies regardless of whether the oil has been refined, but it must not be "further prepared." If the oil is mixed with other fats or additives to create a finished product like shortening or margarine, it is excluded from 1516.20 and moved to 1517. The classification is determined by the vegetable origin of the source material and the specific chemical modification of the fatty acid chains through the introduction of hydrogen.

Products Included

• Hydrogenated palm oil
• Hydrogenated soybean oil
• Hydrogenated coconut oil
• Inter-esterified rapeseed oil
• Hydrogenated cottonseed oil

Common Misclassification

The most frequent misclassification is with HS code 1517.10 (margarine) or 1517.90 (other edible mixtures). If the hydrogenated oil is a single type of oil and not a mixture, it stays in 1516.20. Another common error is using the codes for refined but unmodified oils, such as 1507.90 (refined soybean oil) or 1511.90 (refined palm oil), which do not cover hydrogenated versions.

FAQ

What is the HS code for hydrogenated vegetable oil?

The HS code is 1516.20, which covers vegetable oils that have been chemically modified through hydrogenation.

Is hydrogenated oil the same as margarine in HS terms?

No. Hydrogenated oil (1516.20) is a single-ingredient modified fat, while margarine (1517.10) is a prepared edible mixture often containing water, salt, and emulsifiers.