HS Code for Modified vegetable oil
Modified vegetable oils fall under HS code 1516.20. This classification is determined by the specific chemical transformation the oil has undergone. Heading 15.16 is reserved for fats and oils that have been modified through hydrogenation, inter-esterification, re-esterification, or elaidinisation. These processes are distinct from simple refining or the addition of additives. Subheading 1516.20 is specifically for vegetable-sourced oils, distinguishing them from animal or microbial sources. Hydrogenation involves the addition of hydrogen to saturate the carbon bonds, often turning liquid oils into solid fats. Inter-esterification involves the rearrangement of fatty acids within the triglyceride molecule to change the melting point or texture. These modifications are critical for the food industry, particularly in the production of shortenings and frying fats. The classification remains in 1516.20 even if the oil has been refined, provided it has undergone one of the specified chemical changes. This heading does not cover oils that have been further prepared into food preparations like margarine, which are classified elsewhere based on their composition and use.
Products Included
- Hydrogenated soybean oil
- Inter-esterified palm oil
- Re-esterified coconut oil
- Elaidinised rapeseed oil
- Partially hydrogenated vegetable fats
Common Misclassification
Modified vegetable oils are frequently misclassified under HS code 15.17, which covers margarine and other edible mixtures of animal or vegetable fats. The distinction is that 15.16 covers a single type of oil (or its fractions) that has been chemically modified, whereas 15.17 covers mixtures or preparations of different fats. Another common error is using HS code 15.18, which is for oils modified by boiling, dehydration, or sulfurization. If the modification is hydrogenation, 15.16.20 is the legally required code.
FAQ
What is the HS code for modified vegetable oil?
The HS code for vegetable oils modified by hydrogenation, inter-esterification, re-esterification, or elaidinisation is 1516.20.
Does 1516.20 include margarine?
No, margarine and similar edible spreads are classified under HS code 15.17 because they are considered food preparations rather than just modified oils.
Industry
Frequently Asked Questions
What is the HS code for Modified vegetable oil?
The HS code for Modified vegetable oil is 151620 (Vegetable fats and oils and their fractions; partly or wholly hydrogenated, inter-esterified, re-esterified or elaidinised, whether or not refined, but not further prepared).
How do I classify Modified vegetable oil for customs?
Modified vegetable oil is classified under HS code 151620 — Vegetable fats and oils and their fractions; partly or wholly hydrogenated, inter-esterified, re-esterified or elaidinised, whether or not refined, but not further prepared. This is a 6-digit subheading level code.
Is the HS code for Modified vegetable oil the same in all countries?
The base HS code 151620 for Modified vegetable oil is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.