2103.90.90.20 - Mayonnaise 🖩

This HTS category, 2103.90.90.20, specifically covers mayonnaise. Mayonnaise is a stable emulsion of oil, egg yolk, and an acidic ingredient, such as vinegar or lemon juice. Its primary characteristic is its creamy texture and typically mild, slightly tangy flavor profile, achieved through the emulsification process.

Distinguishing mayonnaise from its sibling categories is crucial for accurate classification. While 2103.90.90.40 covers "Other salad dressings," mayonnaise, despite often being used as a salad dressing, is specifically defined and classified elsewhere due to its distinct formulation. Similarly, tomato-based preparations for sauces and other "Other" miscellaneous preparations under 2103.90.90.91 do not meet the specific emulsified structure and ingredient composition that defines mayonnaise. This code is intended for products meeting the standard definition of mayonnaise, regardless of any added seasonings or flavorings that do not fundamentally alter its emulsified base.

As a leaf node, this classification does not have further subcategories. Therefore, the focus for classification under 2103.90.90.20 is on ensuring the product meets the established criteria of mayonnaise. Key factors for classification include the presence of oil, egg yolk as an emulsifier, and an acidic component. The relative proportions of these ingredients, along with the method of preparation resulting in a stable emulsion, are central to its identification within this specific HTS code.