2102 10 — Active yeasts

2102 Yeast (active or inactive); other dead single-celled microorganisms (other than vaccin of heading 3002); ready-made baking powders: 2102 10 - yeast active 2102 20 - yeast inactive; other dead single-celled microorganisms 2102 30 - powders bakery ready-made

(A) YEASTS The yeasts of this heading may be active or inactive. Active yeasts usually cause fermentation. They consist mainly of micro-organisms (almost exclusively of the genus Saccharomyces) which multiply during alcoholic fermentation. Yeasts may also be obtained by partially or totally preventing fermentation, according to the aeration process. Active yeasts include: (1) Brewer's yeast. This is formed in the vats during the fermentation of beer. Brewer's yeast is a yellowish-brown pasty mass or a dry substance, usually having a bitter flavour of hops and a beer-like odour. (2) Distiller's yeast. This is obtained during the fermentation of, for example, grain, potatoes or fruit. It is a firm pasty mass of a creamy colour, the odour of which varies according to the product used for distillation. (3) Baker's yeast, or bread yeast, obtained by propagating special strains of yeast under particular conditions in a carbohydrate nutrient medium such as molasses. It is usually marketed in the form of pressed yellowish-grey blocks (compressed yeast), which sometimes have an alcoholic odour. It is also sometimes marketed in dried form (usually in granules) or as liquid yeast. (4) Culture yeast, a pure yeast strain prepared in the laboratory. It may be suspended in distilled water or in gelatin or agar-agar. It is usually marketed in measured quantities, put up in airtight containers to protect it from contamination. (5) Starter yeast, or seed yeast, produced from culture yeast by successive fermentations; it is used for "seeding" yeast for trade. It is usually marketed in the form of a moist, compressed and plastic mass or as a liquid suspension. Inactive yeasts obtained by drying are usually brewer's, distiller's or baker's yeasts which have become insufficiently active for further industrial use. They are used as food (a source of vitamins of the B group) or for animal feeding. It should be noted that, owing to their ever-increasing importance, dried yeasts are increasingly being produced directly from specially prepared active yeasts. The heading also covers other kinds of dried yeast (e.g., Candida lipolytica or tropicalis, Candida maltosa) obtained from yeasts not belonging to Saccharomyces. They are obtained by drying yeasts cultivated on a nutrient medium containing hydrocarbons (such as gas oil or n-paraffins) or carbohydrates. These dried yeasts are particularly rich in protein and are used in animal feeding. They are commonly known as petroleum proteins or yeast bioproteins.

(B) Other dead single-cell microorganisms This category of microorganisms includes single-celled microorganisms, such as bacteria and single-cell algae, non-living. Inter alia, this includes single-celled microorganisms that were obtained by cultivation in a feed medium containing hydrocarbons or carbon dioxide. These foods are particularly rich in protein and are commonly used in animal feeding. Some products in this category may be packaged as food additives for human or animal consumption (e.g., powder or tablets) and may contain small amounts of fillers, e.g., stabilizing substances and antioxidants. Such products are classified in this heading provided that the addition of such components does not alter their properties as microorganisms. (C) Prepared baking powders “Prepared baking powders” of this heading consist of a mixture of chemical products (e.g. sodium bicarbonate, tartaric acid, ammonium carb onate, phosphates) with or without starch additives. Under appropriate conditions, they form carbon dioxide and are therefore used in the bakery to loosen the dough. They are usually sold in packages for retail sale (packages, tin cans, etc.) under various names (baking powder, baking powder Alsatian, etc.). This heading does not include, inter alia: (a) self-lifting flour from grains of cereals, for example, flour to which baking powder has been added (heading 1101 or 1102); (b) autolyzed yeast (heading 2106); (c) cultures of microorganisms (other than yeast) and vaccines (heading 3002); (d) medicinal products of heading 3003 or 3004; (e) enzymes (amylase, pepsin, rennin, etc.) (heading 3507).

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) mixed vegetables of heading 0712;

(b) roasted coffee substitutes containing coffee in any proportion (heading 0901);

(c) flavoured tea (heading 0902);

(d) spices or other products of headings 0904 to 0910;

(e) food preparations, other than the products described in heading 2103 or 2104, containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16);

(f) products of heading 2404;

(g) yeast put up as a medicament or other products of heading 3003 or 3004; or

(h) prepared enzymes of heading 3507.

2. Extracts of the substitutes referred to in note 1(b) are to be classified in heading 2101.

3. For the purposes of heading 2104, the expression ‘homogenised composite food preparations’ means preparations consisting of a finely homogenised mixture of two or more basic ingredients such as meat, fish, vegetables, fruit or nuts, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may be added to the mixture for seasoning, preservation or other purposes. Such preparations may contain a small quantity of visible pieces of ingredients.

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. For the purposes of subheadings 2106 10 200 0 and 2106 90 930 0, the term starch also means the decay products of starch.

2. For the purposes of subheading 2106 90 200 0 “composite alcohol semi-finished products, other than products based on fragrant substances, used in the manufacture of beverages” means compound alcohol semi-finished products having an alcohol concentration of more than 0.5 vol.%.

3. For the purposes of subheading 2106 90 400 0, the term isoglucose means a product derived from glucose or its polymers having a dry content of at least 10 % by weight of fructose.

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. For the purposes of subheading 2106 90 980 5, the term “cheese fondue” means a food product in the form of a mixture of cheese, white wine, water, starch, cherry tincture, emulsifier.