HS Code for Milk albumin

Milk albumin is classified under HS code 3502.20 because it is an albuminoidal substance derived from milk. Unlike standard dairy products found in Chapter 04, milk albumin (often referred to as lactalbumin) undergoes significant processing to isolate the protein from the liquid whey. According to the General Rules of Interpretation (GRI) and the Explanatory Notes to the Harmonized System, Chapter 35 covers protein substances that have been modified or concentrated to a high degree. Specifically, milk albumin includes concentrates of two or more whey proteins where the protein content exceeds 80% by weight, calculated on the dry matter. If the concentration is lower, the product might remain in Chapter 04. This classification is essential for international trade as it distinguishes industrial or food-grade protein isolates from raw agricultural dairy commodities. The technical nature of the extraction process, which typically involves heat denaturation or ultrafiltration, justifies its placement in Chapter 35 rather than the dairy chapter. The product is often used in the food industry for its functional properties, such as emulsification and gelling, or as a nutritional supplement.

Products Included

• Lactalbumin in powder or solution form
• Whey protein concentrates with a protein content exceeding 80% on a dry weight basis
• Dried milk albumin isolates
• Denatured milk proteins specifically categorized as albumins
• Milk albumin fractions used in pharmaceutical or food grade applications

Common Misclassification

Milk albumin is frequently misclassified under HS code 0404.10, which covers whey and modified whey. The distinction lies in the protein concentration; if the whey protein concentrate contains 80% or less protein by weight, it must be classified in Chapter 04. Another common error is using HS code 3504.00, which covers peptones and other protein substances. However, because milk albumin is specifically named in heading 3502, it takes precedence over the more general heading 3504. Importers must verify the dry-matter protein percentage through laboratory analysis to ensure the correct code is applied, as the transition from Chapter 04 to Chapter 35 often involves different tariff rates and regulatory requirements.

FAQ

What is the HS code for milk albumin?

The primary HS code for milk albumin, including concentrates of two or more whey proteins with high protein content, is 3502.20.

How does milk albumin differ from whey protein for customs purposes?

For customs purposes, the difference is defined by the protein concentration. Products with more than 80% protein (calculated on dry matter) are classified as milk albumin under 3502.20, while those with 80% or less are classified as whey under 0404.10.