3502.19.00.00 - Other

This HTS subheading, 3502.19.00.00, covers egg albumin that is not in a dried form. This primarily encompasses liquid or frozen egg albumin. The classification hinges on the physical state of the egg albumin; if it retains significant moisture content and is not processed into a dry powder, it will fall under this category. This includes egg whites that have been separated and preserved through refrigeration or freezing for various industrial or food preparation uses.

This classification is distinct from its sibling category, 3502.11.00.00, which specifically applies to egg albumin in its dried form, typically as a powder. The presence or absence of moisture, and the method of preservation (drying versus refrigeration/freezing), are the key differentiators. Therefore, if the egg albumin is presented in a liquid or frozen state, it will be classified here, whereas dried forms belong to the sibling code.

As this is a leaf node within the HTS structure, there are no further subcategories. Classification within 3502.19.00.00 is determined by the physical state of the egg albumin. Common examples include liquid egg whites intended for use in confectionery, baked goods, or as a binding agent, and frozen egg albumin utilized in the food processing industry.