1108 20 000 0 — Starches; inulin: inulin

1108 Starch; inulin: – starch: 1108 11 – – wheat 1108 12 – – corn 1108 13 – potato 1108 14 – cassava 1108 19 – – – other 1108 20 – inulin

Starch, which is chemically a carbohydrate, is found in the cells of many plant products. The most important sources of starch are cereal grains (e.g. corn, wheat and rice), some lichens, some tubers and root crops (potatoes, cassava, marantha) and the heart of the sago palm. Starch is a white powder without zap aha, consisting of the smallest grains that crunch when rubbed between the fingers. With iodine, it gives an intense blue color (except for amylopectin starch, which gives a reddish-brown color). Under a microscope in polarized light, starchy grains exhibit characteristic dark polarizing crosses. These grains are insoluble in cold water, but when heated in water to a temperature above their point of clusterization (usually 60°C for most types of starch) break down, forming starch paste y. Starch is processed into a wide variety of commercial products included in other headings, for example, modified starch, fried soluble starch, dextrin, maltodextrin, dextrose, glucose. They have wide application as such in various industries, especially in food, textile, pulp and paper. Inulin is also included in this heading; it is chemically analogous to starch, but with iodine gives a light yellowish-brown color instead of blue. Inulin is extracted from Jerusalem artichoke, dahlia roots and chicory roots. When hydrolysis by prolonged boiling in water, it forms fructose (levulosis). This heading does not cover, inter alia: (a) prepared starch products of heading 1901; (b) tapioca and its substitutes prepared from starches (see the HS Explanatory Note to heading 1903); (c) starches supplied in the form of perfumery or toiletries (Chapter 33); (d) dextrin and other modified starches of heading 3505; (e) starch-based glues (heading 3505 or 3506); (f) prepared preparations for starch appretation (heading 3809);

(g) isolated amylopectin and isolated amylose obtained by fractionation of starch (heading 3913).

Notes

English text as published in Annex I to Regulation (EU) 2021/1832 (Combined Nomenclature). The EAEU tariff and the EU nomenclature copy these notes from the same convention. For a Russian declaration the binding version is the Russian one: Annex to Decision No 80 of the EEC Council of 14 September 2021.

1. This chapter does not cover:

(a) roasted malt put up as coffee substitutes (heading 0901 or 2101);

(b) prepared flours, groats, meals or starches of heading 1901;

(c) corn flakes and other products of heading 1904;

(d) vegetables, prepared or preserved, of heading 2001, 2004 or 2005;

(e) pharmaceutical products (Chapter 30); or

(f) starches having the character of perfumery, cosmetic or toilet preparations (Chapter 33).

2. (A) Products from the milling of the cereals listed in the table below fall in this chapter if they have, by weight on the dry product:

(a) a starch content (determined by the modified Ewers polarimetric method) exceeding that indicated in column 2; and

(b) an ash content (after deduction of any added minerals) not exceeding that indicated in column 3. Otherwise, they fall in heading 2302. However, germ of cereals, whole, rolled, flaked or ground, is always classified in heading 1104.

(B) Products falling in this chapter under the above provisions shall be classified in heading 1101 or 1102 if the percentage passing through a woven metal wire cloth sieve with the aperture indicated in column 4 or 5 is not less, by weight, than that shown against the cereal concerned. Otherwise, they fall in heading 1103 or 1104. Cereal Starch content Ash content Rate of passage through a sieve with an aperture of 315 micrometres (microns) 500 micrometres (microns)

3. For the purposes of heading 1103, the terms ‘groats’ and ‘meal’ mean products obtained by the fragmentation of cereal grains, of which:

(a) in the case of maize (corn) products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 2 mm;

(b) in the case of other cereal products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 1,25 mm.

Additional note

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. For the purposes of heading 1106, the terms “flour of fine and coarse grinding” and “powder” mean products (other than crushed dried coconut nuts) obtained by grinding or any other process from dried legumes of heading 0713, from sago, root vegetables or tubers of heading 0714 or from products of Chapter 08:

(a) not less than 95 % by weight of which is sieved through a 2 mm metal mesh sieve in the case of grinding of dried legumes, sagos, root vegetables, tubers and products of Chapter 08 (except nuts of headings 0801 and 0802);

(b) not less than 50 wt.% of which is sieved through a metal mesh sieve of 2.5 mm in the case of nuts of headings 0801 and 0802.