HS Code for Vanillin

Vanillin, known chemically as 4-hydroxy-3-methoxybenzaldehyde, is classified under HS code 2912.41. This classification is found in Chapter 29, which covers organic chemicals. Heading 2912 includes aldehydes, whether or not with other oxygen functions, cyclic polymers of aldehydes, and paraformaldehyde. Subheading 2912.41 is specifically reserved for vanillin. This compound is an aldehyde-phenol, meaning it contains both an aldehyde group and a phenolic hydroxyl group. The classification applies to vanillin regardless of its source, whether it is extracted naturally from vanilla beans or produced synthetically from guaiacol or lignin. Because vanillin is a separate chemically defined organic compound, it must be classified here rather than with food preparations or flavorings, provided it is not mixed with other substances. The specificity of this code reflects vanillin's importance as one of the most widely used flavoring agents in the global market.

Products Included

• Natural vanillin extracted from vanilla beans
• Synthetic vanillin (lignin-based or guaiacol-based)
• Crystalline vanillin powder
• USP/FCC grade vanillin for food use
• Vanillin used as a chemical intermediate

Common Misclassification

Vanillin is frequently misclassified under HS code 3302, which covers mixtures of odoriferous substances used as raw materials in industry. However, if the vanillin is pure and not mixed, 2912.41 takes precedence. It is also often confused with ethyl vanillin, which is a related but distinct chemical classified under HS code 2912.42. Vanilla extract, which contains vanillin along with many other compounds in an alcohol base, is classified under 3301.90.

FAQ

What is the HS code for Vanillin?

The specific HS code for vanillin (4-hydroxy-3-methoxybenzaldehyde) is 2912.41.

Does this code include vanilla sugar?

No, vanilla sugar is a mixture of sugar and vanillin and is typically classified under HS code 1701 or 2106, depending on the composition and intended use.