1302.20.00.00 - Pectic substances, pectinates and pectates 🖩
Details
| Field | Value |
|---|---|
| Unit of Quantity | kg |
| General Rate of Duty (Column 1 - General) | Free |
| Special Rate of Duty (Column 1 - Special) | N/A |
| Column 2 Rate of Duty | 25% |
| Quota Quantity | N/A |
| Additional Duties | N/A |
Overview
This HTS category, 1302.20.00.00, specifically covers pectic substances, pectinates, and pectates. Pectic substances are complex carbohydrates found in the cell walls of plants, primarily responsible for their gelling properties. When these substances are extracted and processed, they form various derivatives such as pectinates (salts of pectic acid) and pectates. These materials are widely used in the food industry as gelling agents, thickeners, and stabilizers, particularly in jams, jellies, and dairy products.
Within the broader heading of "Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products," this subheading distinguishes itself by focusing exclusively on these specific pectin-derived compounds. It does not encompass general vegetable saps and extracts (1302.10), which are broader categories of concentrated liquid or semi-liquid plant exudates. Furthermore, it is separate from agar-agar and other mucilages and thickeners derived from vegetable products (1302.30), which are distinct types of gums and polysaccharides with different origins and properties.
As a leaf node, this classification does not have further subcategories. Therefore, the focus for classification purposes rests on accurately identifying the material as a pectic substance, pectinate, or pectate, ensuring it is derived from vegetable sources and is not simply an unprocessed or broadly defined vegetable extract or another type of vegetable-derived thickener. The key determinant is the chemical nature and origin of the substance, specifically its relationship to pectin.