HS Code for Invert sugar

Invert sugar is a liquid sweetener produced by the hydrolysis of sucrose into its component parts, glucose and fructose. It is classified under HS code 1702.90, which encompasses "Other sugars" not specified in other headings of Chapter 17. This code specifically includes sugar syrups and blends that contain, in the dry state, 50% or more by weight of fructose. The classification is driven by the chemical composition of the product; since invert sugar is a mixture of monosaccharides rather than pure sucrose (which falls under 1701), it must be categorized under 1702. The "90" subheading acts as a residual category for sugars and sugar syrups that do not meet the criteria for lactose, maple sugar, glucose, or pure fructose in their respective subheadings. This classification applies to both the liquid syrup form and the paste form commonly used in the confectionery and baking industries.

Products Included

• Invert sugar syrup
• Artificial honey (mixtures of sugars)
• Liquid sugar blends (50%+ fructose)
• Hydrolyzed sucrose solutions
• Confectionery invert paste

Common Misclassification

Invert sugar is often misclassified under HS code 1701.99, which is reserved for pure cane or beet sugar (sucrose). Because invert sugar has been chemically altered through hydrolysis, it no longer qualifies as sucrose. It is also sometimes confused with 2106.90 (food preparations), but if the product consists solely of sugar and water without added flavoring or coloring, it must remain in Chapter 17.

FAQ

What is the HS code for invert sugar?

The HS code for invert sugar is 1702.90.

Does invert sugar require a different code if it is flavored?

Yes, if flavoring or coloring matter is added to the invert sugar, it is typically reclassified under HS code 2106.90 as a food preparation.