HS Code for Modified animal fat

Modified animal fats are classified under HS code 1516.10. This heading covers animal fats and oils that have undergone specific chemical transformations, including hydrogenation, inter-esterification, re-esterification, or elaidinisation. These processes are used to alter the physical properties of the fat, such as increasing its melting point, improving its shelf stability, or changing its texture for industrial or food applications. Unlike the fats in headings 1501 to 1506, which are crude or refined through physical means, the fats in 1516.10 have been chemically modified at the molecular level. However, they must not be 'further prepared' into finished food preparations like margarine, which would move them to heading 1517. The classification is based on the animal origin of the lipid and the specific chemical modification it has undergone, regardless of whether it has been refined or not.

Products Included

• Hydrogenated lard or tallow
• Inter-esterified fish oils
• Re-esterified animal fats
• Elaidinised poultry fats
• Partly or wholly hydrogenated marine mammal oils

Common Misclassification

Modified animal fats are often confused with unmodified fats in headings 1501 through 1506 (like pure lard or tallow). They are also frequently misclassified under 1517.10 or 1517.90 if they have been blended or further processed into edible mixtures like margarine. Additionally, modified vegetable fats must be distinguished and placed under 1516.20.

FAQ

What is the HS code for Modified animal fat?

The HS code for animal fats that have been hydrogenated, inter-esterified, or otherwise chemically modified is 1516.10.

Is hydrogenated tallow the same as refined tallow?

No, refined tallow (1502) is processed to remove impurities, while hydrogenated tallow (1516.10) has been chemically altered to change its saturation level and melting point.