HS Code for Sugar syrup blends

Sugar syrup blends are classified under HS code 1702.90. This classification falls within Chapter 17, which covers sugars and sugar confectionery. Heading 1702 is designated for \"other sugars,\" including chemically pure lactose, maltose, glucose, and fructose in solid form, as well as sugar syrups that do not contain added flavoring or coloring matter. Subheading 1702.90 is a residual category for products that do not meet the specific criteria of the preceding subheadings. This includes invert sugar and various blends of sugar syrups, such as those containing 50% or more by weight of fructose in the dry state. The classification depends heavily on the chemical composition and the absence of additives like artificial flavors or colors. If the syrup is a simple aqueous solution of sugars from heading 1701 (cane or beet sugar) without further processing or blending with other types of sugars, it might stay in 1701, but once it is a complex blend or invert sugar, it moves to 1702.90.

Products Included

• Invert sugar syrups
• High fructose syrup blends (over 50% fructose)
• Liquid sucrose and glucose blends
• Golden syrup (unflavored)
• Isoglucose blends

Common Misclassification

The most common misclassification for sugar syrup blends is HS code 2106.90, which covers food preparations not elsewhere specified. This error occurs when the syrup contains even a small amount of flavoring or coloring, which excludes it from Chapter 17 and pushes it into Chapter 21. Another error is using 1701.99, which is for refined cane or beet sugar in solid form; 1702.90 is specifically for syrups and other sugar types that are not pure sucrose.

FAQ

What is the HS code for sugar syrup blends?

Unflavored and uncolored sugar syrup blends are classified under HS code 1702.90.

What if the sugar syrup contains maple flavor?

If the syrup contains added flavoring, it is no longer classified in Chapter 17 and is instead classified under HS code 2106.90 as a food preparation.