HS Code for Tallow oil

Tallow oil is classified under HS code 150300. This heading is specific to lard stearin, lard oil, oleostearin, oleo-oil, and tallow oil that have not been emulsified, mixed, or otherwise prepared. Tallow oil is the liquid fraction obtained from the expression (pressing) of tallow, which is the rendered fat of bovine animals, sheep, or goats. The classification falls under Chapter 15, which governs animal or vegetable fats and oils and their cleavage products. The primary requirement for classification under 150300 is that the oil must be a primary product of the pressing process and must not have undergone further chemical modification or mixing with other fats. This distinguishes it from the solid fractions (stearins) and from the raw rendered fats. The technical distinction is based on the separation of the liquid olein from the solid stearin through temperature control and mechanical pressure.

Products Included

• Liquid tallow oil
• Oleo-oil (non-emulsified)
• Press-extracted animal oil
• Edible tallow oil (unmixed)
• Industrial grade tallow oil

Common Misclassification

Tallow oil is commonly misclassified under HS code 1502, which covers the raw tallow (unrendered or rendered fat) before it has been separated into its liquid and solid components. Another frequent error involves HS code 1516, which applies to animal fats and oils that have been chemically modified through hydrogenation, inter-esterification, or re-esterification. If the tallow oil is mixed with other vegetable oils or fats to create a spread or margarine-like substance, it must be classified under 1517. Importers must ensure the product is a pure, unmodified liquid fraction to maintain the 150300 classification.

FAQ

What is the HS code for Tallow oil?

The HS code for tallow oil that is not emulsified or mixed is 150300.

How does tallow oil differ from tallow in HS classification?

Tallow (the fat) is classified under 1502, while tallow oil (the liquid fraction extracted from that fat) is classified under 150300.