1517.90.90.25 - Soybean oil, wholly hydrogenated

This HTS category specifically covers soybean oil that has undergone a process of complete hydrogenation. Hydrogenation is a chemical process that converts unsaturated fats into saturated fats by adding hydrogen atoms. In the case of wholly hydrogenated soybean oil, this process saturates all available double bonds in the fatty acid chains, resulting in a solid or semi-solid fat at room temperature with a high melting point. This product is distinct from partially hydrogenated oils, which retain some degree of unsaturation.

Within the "Other" subcategories of edible mixtures and preparations of fats and oils, this classification differentiates itself from its siblings. For instance, 1517.90.90.15 pertains to partially hydrogenated salad and cooking oils, implying a less complete saturation process and a product likely remaining liquid or semi-liquid at typical cooking temperatures. Similarly, 1517.90.90.85 specifically covers wholly hydrogenated cottonseed oil, highlighting the origin of the oil as the distinguishing factor.

As this is a leaf node in the HTS database, there are no further subcategories branching from 1517.90.90.25. The classification is precise, focusing on the specific vegetable oil (soybean), the chemical modification (wholly hydrogenated), and its inclusion within edible mixtures and preparations. This ensures accurate tariff application for imported or exported goods falling under this precise description.