1517 90 930 0 — Edible mixtures or preparations for mould-release preparations, containing <= 10% milkfats

1517 Margarine; edible mixtures or finished products of animal or vegetable fats or oils or fractions of various fats or oils of this Chapter, other than dietary fats or oils or fractions thereof of heading 1516 (+): 1517 10 margarine, other than liquid margarine 1517 90

This heading covers margarine and other edible mixtures or finished products of animal or vegetable fats or oils or fractions of various fats or oils of this Chapter, other than edible fats or oils or fractions thereof of heading 1516. These are usually liquid or solid mixtures or finished products of: (1) various animal fats or oils or their fractions; (2) various vegetable fats or oils or their fractions; or (3) both animal and vegetable fats or oils or fractions thereof. The products of this heading, the fats or oils of which may have been pre-hydrogenated, may be subjected to emulsification (e.g., with milk removed), knock-down, texturing (change in texture or crystalline structure), etc., and may contain in small quantities the additions of lecithin, cra hops, food colourings, flavourings, vitamins, butter or other milk fats (subject to the limitations set out in Note 1(c) to this Chapter). This heading includes also edible ready-made products prepared from single fat or oil (or fractions thereof), hydrogenated or non-hydrogenated, which have been emulsified, knocked down, textured, etc.

The principal products of this heading are: (A) Margarine (other than liquid), a plastic mass, usually yellowish, obtained from fats or oils of animal or vegetable origin or from mixtures of these fats or oils. This is a water-in-oil emulsion, usually prepared in such a way that it resembles butter in appearance, consistency, color, etc. (B) Eating mixtures or finished products of animal or vegetable fats or oils or fractions of various fats or oils of this group, other than dietary fats or oils or their fractions of the heading 1516; for example, Lard substitutes, liquid margarine and fat added to dough for crumbness (produced from textured fats or oils). This heading also includes edible mixtures or finished products of animal or vegetable fats or oils or fruciums of various fats or oils of this Chapter used as lubricants for molds. This heading does not cover individual fats and oils, merely refined, without further processing; they are included in the relevant headings even if packaged for retail sale. This heading also excludes finished products containing more than 15 % by weight of butter or other milk fat (usually Chapter 21). In addition, this heading does not include products obtained by pressing animal fat or lard (heading 1503), as well as hydrogenated, transesterified, reesterified or elaidinized fats and oils or fractions thereof where only one fat or oil has been modified (heading 1516). Explanation of subheadings. Subheadings 1517 10 and 1517 90 In subheadings 1517 10 and 1517 90, the physical properties of margarine are to be determined by visual inspection at 10 °C.

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) pig fat or poultry fat of heading 0209;

(b) cocoa butter, fat and oil (heading 1804);

(c) edible preparations containing by weight more than 15 % of the products of heading 0405 (generally, Chapter 21);

(d) greaves (heading 2301) or residues of headings 2304 to 2306;

(e) fatty acids, prepared waxes, medicaments, paints, varnishes, soap, perfumery, cosmetic or toilet preparations, sulphonated oils or other goods of Section VI; or

(f) factice derived from oils (heading 4002).

2. Heading 1509 does not apply to oils obtained from olives by solvent extraction (heading 1510).

3. Heading 1518 does not cover fats or oils or their fractions, merely denatured, which are to be classified in the heading appropriate to the corresponding undenatured fats and oils and their fractions.

4. Soap-stocks, oil foots and dregs, stearin pitch, glycerol pitch and wool grease residues fall in heading 1522.

Subheading 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. For the purposes of subheading 1509 30, virgin olive oil has a free acidity expressed as oleic acid not exceeding 2,0 g/ 100 g and can be distinguished from the other virgin olive oil categories according to the characteristics indicated in the Codex Alimentarius Standard 33-1981.

2. For the purposes of subheadings 1514 11 and 1514 19, the expression ‘low-erucic-acid rape or colza oil’ means the fixed oil which has an erucic acid content of less than 2 % by weight.

Additional notes

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. In subheadings and subheadings 1507 10, 1508 10, 1510 10, 1511 10, 1512 11, 1512 21, 1513 11, 1513 21, 1514 11, 1514 91, 1515 11, 1515 21, 1515 50 110 0, 1515 50 190 0, 1515 90 210 0, 1515 90 290 0, 1515 90 500 0 – 1515 90 690 0 and 1518 00 310 0:

(a) non-volatile oils of vegetable origin in liquid or solid form obtained by pressing shall be considered as “raw” unless they have undergone any other treatment than the following:

decantation within a normal period of time,

centrifugation or filtration, provided that only mechanical force such as gravity, pressure or centrifugal force (excluding any adsorption filtration process or any other physical or chemical process) has been used to separate the oils from their solid constituents;

(b) non-volatile oils of vegetable origin in liquid or solid form obtained by extraction shall continue to be considered “raw” if they cannot be distinguished by color, smell, taste or recognized special analytical properties from oils and fats of vegetable origin obtained under pressure;

(c) the term “raw oils” includes soybean oil refined with hydration and cotton oil purified from gossypol.

2. В субпозиции 1510 10 термин «масло оливковое из жмыха сырое» означает масло со следующими характеристиками:

(a) with one of the following wax content values:

(i) the wax content is greater than 350 mg/kg provided that the erythrodiol and uvaol content is greater than 4.5%; or

(ii) the wax content of more than 300 mg/kg but not more than 350 mg/kg provided that:

the total content of aliphatic alcohols more than 350 mg / kg, and

- the content of erythrodiol and uvaol is more than 3.5%;

(b) with a monopalmitate content of 2-glyceryl not exceeding 1.4%;

(c) the total content of transoleic isomers not exceeding 0.20 % and the total content of translinoleic + translinolenic isomers not exceeding 0.10 %.

3. Subheadings 1522 00 310 0 and 1522 00 390 0 do not include:

(a) residues from the treatment of fatty substances containing oil having an iodine index of less than 70 or more than 100;

(b) residues formed during the treatment of fatty substances containing oil having an iodine index greater than 70 or less than 100, the peak area of which, representing the retained volume of -sitosterol, is less than 93.0% of the total peak area of sterol.

Additional note of the Eurasian Economic Union

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. In this group:

the term “packaging” means all types of packaging intended for packing, storing and transporting goods, including transport packagings forming an independent transport unit;

The term “net mass” means the mass of the product per packaging unit, excluding the mass of the packaging unit.