1901.90 - Other:
Sub-classifications
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1901 9020 00
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1901 9028 00Dry mixtures containing less than 31 percent by weight of butterfat and consisting of not less than 17.5 percent by weight each of sodium caseinate, butterfat, whey solids containing over 5.5 percent by weight of butterfat, and dried whole milk, but not containing dried milk, dried whey or dried buttermilk any of which contain 5.5 percent or less by weight of butterfat 🖩
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1901 9032 00
Overview
HTS Code 1901.90 encompasses "Other" food preparations within Chapter 19, which deals with preparations of cereals, flour, starch, or milk. This broad category serves as a residual classification for a diverse range of food products that do not fit into more specific subheadings under heading 1901. These preparations can include malt extract itself, as well as various food preparations derived from flour, groats, meal, starch, or malt extract, provided they contain less than 40% cocoa by weight (calculated on a totally defatted basis) and are not elsewhere specified. It also includes food preparations of goods from headings 0401 to 0404 (dairy products) that contain less than 5% cocoa by weight (calculated on a totally defatted basis) and are not elsewhere specified.
Distinguishing 1901.90 from its sibling categories is crucial for accurate classification. Unlike 1901.10, which is exclusively for preparations suitable for infants or young children prepared for retail sale, or 1901.20, which specifically covers mixes and doughs for bakers' wares of heading 1905, the 1901.90 category captures a wider array of food items. Therefore, if a product is not specifically for infant nutrition or a baking mix, it should be evaluated under this more general subheading.
Within the 1901.90 classification, further detail is provided through specific subcategories. These include provisions for malt extract on its own, as well as more granular distinctions for specific types of prepared foods like puddings ready for immediate consumption (1901.90.25.00), particular dry mixtures with specific butterfat and component percentages (1901.90.28.00), and cajeta not made from cow's milk (1901.90.32.00). There are also provisions for margarine cheese and a further "Other" residual category for items that do not meet the criteria for these more specific subheadings, highlighting the comprehensive nature of this residual classification.