HS Code for Liquid egg yolk
Liquid egg yolk is classified under HS code 0408.19. Chapter 04 of the Harmonized System covers dairy produce, birds' eggs, and other edible products of animal origin. Heading 0408 specifically addresses birds' eggs, not in shell, and egg yolks, whether fresh, dried, cooked by steaming or boiling in water, molded, frozen, or otherwise preserved. The heading is structured to separate yolks from whole eggs and then further separate them by their state of preservation. Subheading 0408.11 is reserved for dried yolks, while 0408.19 covers all other forms, including liquid, frozen, and pasteurized yolks. According to the Chapter Notes, these products remain in heading 0408 even if they contain added sugar or other sweetening matter, which is a common practice in the food industry to stabilize the yolks for freezing or processing. The classification follows GRI 1, as the text of the heading and subheading precisely describes the product's nature and physical state.
Products Included
- Fresh liquid egg yolks
- Frozen egg yolks
- Pasteurized liquid egg yolks
- Liquid yolks with added sugar
- Liquid yolks with added salt
- Chilled egg yolks
- Stabilized liquid yolks for industrial baking
Common Misclassification
Liquid egg yolk is frequently misclassified under 3502.19, which is the code for liquid egg albumin (egg whites). While both are components of an egg, the Harmonized System treats them differently; yolks stay in Chapter 04, while whites move to Chapter 35. Another common error is using 0408.11, which is only for dried or powdered yolks. Additionally, 0408.99 is sometimes used incorrectly; this code is for whole eggs (whites and yolks mixed) that are not dried. If the yolk is still inside the shell, it must be classified under heading 0407.
FAQ
What is the HS code for Liquid egg yolk?
The HS code for liquid egg yolk is 0408.19, which includes fresh, frozen, and preserved yolks that are not dried.
Can liquid egg yolk contain salt or sugar and still use this code?
Yes, HS code 0408.19 explicitly allows for egg yolks that are fresh, cooked, or otherwise preserved, whether or not containing added sugar or other sweetening matter. Salt is also permitted as a preservative.
Industry
Frequently Asked Questions
What is the HS code for Liquid egg yolk?
The HS code for Liquid egg yolk is 040819 (Eggs; birds' eggs, yolks, fresh, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter).
How do I classify Liquid egg yolk for customs?
Liquid egg yolk is classified under HS code 040819 — Eggs; birds' eggs, yolks, fresh, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter. This is a 6-digit subheading level code.
Is the HS code for Liquid egg yolk the same in all countries?
The base HS code 040819 for Liquid egg yolk is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.