1517.90.10.20 - Salad and cooking oils

This HTS category encompasses a specific group of salad and cooking oils classified under heading 1517.90.10.20. The primary characteristic for classification within this subcategory is that the product must be an artificial mixture containing five percent or more by weight of soybean oil, or any fraction thereof. These mixtures are typically designed for culinary purposes, serving as alternatives to single-source oils for both dressing salads and for cooking applications like frying, sautéing, or baking.

Distinction from sibling categories is crucial for accurate classification. While sibling categories might cover general "baking or frying fats" or "other" mixtures not meeting the specific soybean oil content criteria, this subcategory is precisely defined by the presence of soybean oil. This requires a quantitative analysis to confirm the soybean oil percentage, distinguishing it from blends where soybean oil might be present in lesser quantities or absent altogether. The intent is to capture blends where soybean oil is a significant component, influencing the physical and functional properties of the final product.

As this is a leaf node, there are no further subcategories. Therefore, the focus for users is on ensuring the product meets the explicit criteria of being an artificial mixture and containing at least five percent soybean oil by weight. Any deviation from this specific formulation would necessitate classification under a different HTS code, either a sibling category or another relevant heading within Chapter 15.