HS Code for Pectin

Pectin, along with pectinates and pectates, is classified under HS code 130220. This classification is based on the product's definition as a vegetable extract. Chapter 13 of the Harmonized System covers lac, gums, resins, and other vegetable saps and extracts. Heading 1302 specifically includes vegetable saps and extracts, as well as pectic substances, pectinates, and pectates. Pectin is a structural heteropolysaccharide found in the primary cell walls of terrestrial plants, and for commercial use, it is typically extracted from citrus peels or apple pomace. The classification 130220 is precise and covers the substance regardless of its degree of esterification or whether it is in liquid or powder form. The General Rules of Interpretation (GRI) 1 and 6 are applied here, as the product is named specifically at the subheading level. As long as the pectin is not mixed with other ingredients (like sugar or fruit acids) in proportions that would turn it into a prepared food additive of Chapter 21, it remains in 130220.

Products Included

• High-methoxyl (HM) pectin
• Low-methoxyl (LM) pectin
• Amidated pectin
• Sodium pectate
• Calcium pectinate
• Liquid pectin extracts
• Powdered citrus pectin

Common Misclassification

Pectin is often misclassified under HS code 210690, which covers food preparations not elsewhere specified. This usually happens when the pectin is sold as a retail "jam setter" that contains sugar, citric acid, or dextrose. If the product is a mixture, it may leave Chapter 13. Another common error is HS code 170290, which covers other sugars and sugar syrups, sometimes used if the pectin is in a heavy syrup base. However, pure pectic substances must stay in 130220. Some also confuse it with agar-agar (130231) or other mucilages and thickeners (130239).

FAQ

What is the HS code for pectin?

The international HS code for pectic substances, pectinates, and pectates is 130220.

Is liquid pectin classified differently than powder?

No, both liquid and powdered forms of pure pectin are classified under HS code 130220, provided they are not mixed with other substances that change their classification to food preparations.