3502.11.00.00 - Dried 🖩

This HTS category, 3502.11.00.00, specifically classifies dried egg albumin. Egg albumin refers to the protein content of eggs, typically derived from chicken eggs. The "dried" designation signifies that the moisture content has been significantly reduced, presenting the substance in a solid, powdered, or granular form for preservation and ease of transport. This classification encompasses egg albumin that has undergone processes such as spray drying or freeze drying to achieve its dehydrated state.

Within the broader heading for albumins, this subcategory is distinguished from its sibling, 3502.19.00.00 ("Other"). The sibling category would include egg albumin that is not dried, such as liquid or frozen egg albumin, or potentially egg albumin in forms where drying is not the primary distinguishing characteristic. Therefore, for classification under 3502.11.00.00, the critical criterion is the dried physical state of the egg albumin.

As this is a leaf node within the HTS, there are no further subcategories. Classification under 3502.11.00.00 is definitive based on the material being egg albumin and its dehydrated form. Common uses for dried egg albumin include applications in the food industry as a binding agent or emulsifier, in pharmaceuticals as a stabilizer, and in photographic processes.