HS Code for Lime juice concentrate

Lime juice concentrate is classified under HS code 2009.39. This classification is situated within Chapter 20, covering preparations of fruits and vegetables. Heading 2009 is dedicated to fruit and vegetable juices that are unfermented and lack added spirits. The distinction between 2009.31 and 2009.39 is based entirely on the Brix value, which measures the percentage of soluble solids (primarily sugars) in the liquid. Lime juice concentrate, by definition, has had a significant portion of its water content removed through evaporation or freezing, resulting in a Brix value that exceeds 20. This high concentration of solids makes it a \"concentrate.\" The product remains under this heading even if it contains added sugar, preservatives, or citric acid, as long as it has not been fermented and does not contain alcohol. The classification is consistent globally under the Harmonized System for industrial and commercial bulk concentrates.

Products Included

• Frozen lime juice concentrate
• High-Brix lime juice (Brix > 20)
• Evaporated lime juice for industrial food manufacturing
• Concentrated lime juice with added sugar or preservatives
• Dehydrated lime juice in a thick liquid or paste form

Common Misclassification

Lime juice concentrate is often confused with HS code 2106.90, which covers food preparations and flavored syrups. However, if the product consists of fruit juice that has simply been concentrated, it must remain in heading 2009. It only moves to 2106 if it is highly modified with artificial flavors, colors, and thickeners to the point where it loses the character of a fruit juice. Another misclassification is 2009.31, which is only for lime juice with a Brix value of 20 or less. Importers must ensure they have accurate Brix testing results to distinguish between these two subheadings, as the duty rates can vary significantly between single-strength juice and concentrates.

FAQ

What is the HS code for Lime juice concentrate?

The HS code for lime juice concentrate with a Brix value exceeding 20 is 2009.39.

How is the Brix value determined for classification?

The Brix value is typically measured using a refractometer at a temperature of 20 degrees Celsius, representing the percentage by weight of sugar in the juice.