1517.90.90.15 - Partially hydrogenated salad and cooking oil 🖩

This classification covers partially hydrogenated oils specifically intended for use as salad or cooking oil. The process of partial hydrogenation alters the physical and chemical properties of the oil, typically resulting in a semi-solid or solid state at room temperature, which can be beneficial for certain culinary applications. It is crucial to distinguish these partially hydrogenated products from those that are wholly hydrogenated.

Within the "Other" subcategory (1517.90.90), this specific heading is differentiated from its siblings by the degree of hydrogenation. While sibling categories like 1517.90.90.25 (Soybean oil, wholly hydrogenated) and 1517.90.90.85 (Cottonseed oil, wholly hydrogenated) refer to products that have undergone complete hydrogenation, this classification is for oils that have been only partially hydrogenated. The distinction lies in the remaining unsaturation and the resulting physical characteristics, impacting their intended use and processing.

As this is a leaf node in the HTS classification system, there are no further subcategories. Therefore, the focus remains on precisely identifying and classifying partially hydrogenated edible oils that are not wholly hydrogenated and are designated for salad or cooking purposes. The key classification criteria revolve around the extent of the hydrogenation process and the final intended use of the product.