2103.90.40.00 - Nonalcoholic preparations of yeast extract (other than sauces)

This HTS category, 2103.90.40.00, specifically encompasses nonalcoholic preparations derived from yeast extract, excluding those classified as sauces. These preparations are intended for use as ingredients or flavor enhancers in a variety of food products, contributing savory or umami notes. The "nonalcoholic" designation is crucial, differentiating these from any alcoholic yeast-based beverages or extracts.

Within the broader heading for "Sauces and preparations therefore; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard," this subcategory stands apart from its sibling, 2103.90.20.00, which is reserved for sauces that are specifically derived or prepared from fish. Therefore, preparations of yeast extract that do not originate from or primarily contain fish would fall under this classification.

As this is a leaf node within the HTS, there are no further subdivisions. Classification within this code is determined by the presence of yeast extract as a primary component in a nonalcoholic preparation, and its exclusion from being categorized as a sauce or a fish-derived product. Examples might include concentrated yeast extract pastes or powders used in seasoning blends or as a flavor base in vegetarian or vegan food items.