1517.90.20.20 - Salad and cooking oils 🖩

This HTS category, 1517.90.20.20, specifically covers salad and cooking oils that do not fall under more specific provisions within Chapter 15. It encompasses a broad range of edible oils intended for culinary use, including those for dressing salads or for various cooking methods such as frying, baking, or sautéing. The defining characteristic is their primary use as a liquid fat for food preparation.

It is important to distinguish this category from its sibling, 1517.90.20.80, which is designated for "Other" artificial mixtures. While both are considered "Other" at their respective levels of detail, 1517.90.20.20 is specifically for oils, whereas the "Other" sibling might include more complex preparations or mixtures of fats and oils not primarily liquid or intended solely as salad and cooking oils. Furthermore, this category is distinct from heading 1516, which covers edible fats and oils, or their fractions, that are either hydrogenated, inter-esterified, re-esterified, or elaidinized, as these processing methods are not the primary criterion for classification here.

As this is a leaf node in the HTS structure, there are no further subcategories to introduce. The classification for salad and cooking oils at this level is definitive, meaning that goods meeting the description of edible oils intended for culinary use will be classified here unless they meet the criteria for more specific provisions elsewhere within Chapter 15.