HS Code for Rennet enzyme

Rennet and its concentrates are classified under HS code 3507.10 within the Harmonized System. Chapter 35 covers albuminoidal substances, modified starches, glues, and enzymes. Heading 3507 is dedicated to enzymes and prepared enzymes not elsewhere specified or included. Within this heading, subheading 3507.10 specifically isolates rennet and its concentrates. Rennet is a complex of enzymes, primarily chymosin, produced in the stomachs of ruminant mammals. It is a critical component in the dairy industry, used to coagulate milk during the cheese-making process. The classification includes the natural animal-derived enzyme as well as microbial or vegetable-based rennet substitutes that have been prepared to perform the same enzymatic function. The determination of this code relies on the product being presented as an enzyme preparation rather than a simple food additive or a finished dairy product.

Products Included

• Natural calf rennet
• Chymosin enzyme concentrates
• Microbial rennet (fungal origin)
• Vegetable rennet preparations
• Liquid, powder, or tablet forms of rennet for industrial use

Common Misclassification

Rennet is sometimes misclassified under HS code 2106.90, which covers miscellaneous food preparations. However, because rennet is a specific enzyme, it must be classified in Chapter 35. It is also occasionally confused with HS code 3507.90, which is the residual category for "other" enzymes like pepsin, papain, or amylase. If the product is a mixture of enzymes where rennet is not the primary component, 3507.90 might apply, but pure rennet always belongs in 3507.10.

FAQ

What is the HS code for rennet?

The HS code for rennet and its concentrates is 3507.10.

Does this code include synthetic or microbial rennet?

Yes, as long as the product is a rennet concentrate or a prepared enzyme intended to function as rennet, it is classified under 3507.10.