1517.10.00.00 - Margarine, excluding liquid margarine 🖩

This HTS category, 1517.10.00.00, specifically covers margarine intended for edible purposes, with the crucial exclusion of liquid margarine. Margarine, in this context, refers to emulsified mixtures of fats and oils, typically vegetable-based or a blend of animal and vegetable fats, that have been processed to resemble butter. Its primary use is as a spread or ingredient in food preparation, and it must possess a solid or semi-solid consistency at room temperature.

The distinction between this subcategory and its sibling, 1517.90 (Other), lies in the specific product type. While 1517.90 encompasses all other edible mixtures and preparations of fats and oils not classified elsewhere in heading 1517, this particular subcategory is dedicated solely to margarine that is not in a liquid state. This means that any margarine with a solidified or spreadable texture falls under 1517.10, whereas other types of edible fat blends, such as shortenings or specific cooking oils derived from mixtures, would be classified under the broader "Other" category.

As a leaf node, 1517.10.00.00 does not have further subdivisions. Therefore, classification within this category relies on confirming the product is indeed margarine, is intended for edible use, and is not in liquid form. Examples would include stick margarine, tub margarine, and reduced-fat margarines, provided they meet the physical state and intended use criteria.