1302.31.00.00 - Agar-agar 🖩

This HTS classification covers agar-agar, a gelatinous substance extracted from red algae. It is primarily utilized as a gelling agent and thickener in various applications, including food production (such as desserts, jellies, and dairy products), microbiology (as a culture medium), and pharmaceuticals. The key characteristic defining this subheading is its origin from algae and its specific gelling properties.

Subheading 1302.31.00.00 is distinct from its siblings, 1302.32.00 and 1302.39.00, by its specific source material and chemical composition. While 1302.32.00 pertains to mucilages and thickeners derived from specific plant seeds like locust beans, guar seeds, or locust bean seeds, this subheading is exclusively for agar-agar originating from algae. The "Other" category, 1302.39.00, is a residual category for any other vegetable-derived mucilages and thickeners not specifically listed elsewhere.

As a leaf node in the HTS structure, 1302.31.00.00 does not have further subcategories. Therefore, classification within this subheading relies on confirming that the imported product is indeed agar-agar, typically characterized by its extraction from red algae and its ability to form a firm gel when hydrated and cooled. This is often determined through product specifications, supplier declarations, and potentially laboratory analysis.