Product Overview Vegetable cooking oil classified under HS Code 151790 comprises refined or unrefined oils derived from various oilseed plants, excluding olive oil and certain other specified types. This category includes oils such as sunflower, safflower, cottonseed, and other miscellaneous vegetable oils intended primarily for culinary applications. Physically, these oils are characterized by their liquid state at ambient temperature, clear to slightly colored appearance, and a typical density range of 0.91 to 0.93 g/cm³. Processing levels vary from cold-pressed to fully refined, deodorized, and bleached variants, ensuring removal of impurities and optimization of shelf life. Quality attributes focus on free fatty acid content, peroxide value, and moisture level, all regulated to meet food-grade standards. Subcategories within 151790 differentiate oils based on botanical origin and processing method, enabling precise tariff and regulatory treatment. Commercially, these oils serve as essential ingredients in foodservice operations, retail packaged goods, and industrial food processing, valued for their stability, neutral flavor profile, and cooking performance. Their competitive advantages include versatility across culinary techniques and compliance with international food safety standards, positioning them as reliable commodities in global edible oil markets. HS Code Classification & Trade Specifications The HS Code 151790 falls under Chapter 15 (Animal or Vegetable Fats and Oils), Heading 1517 (Other Oils and Their Fractions), and Subheading 1517.90, which specifically covers "Other vegetable fats and oils and their fractions, whether or not refined, but not chemically modified." This classification is justified by the product’s botanical origin, absence of chemical modification, and intended use as edible oil. Trade documentation must reflect this precise classification to ensure compliance with WTO tariff schedules and facilitate customs clearance. Common packaging formats include food-grade steel drums, HDPE jerrycans, and bulk tanker shipments, with preservation reliant on oxygen-impermeable containers and antioxidant additives to mitigate oxidative rancidity. Shipping conditions mandate temperature-controlled environments to prevent degradation, especially for unrefined oils. Quality standards such as Codex Alimentarius guidelines, ISO 22000 food safety management, and regional standards (e.g., EU Regulation No 1169/2011) apply, specifying parameters like maximum acidity (typically ≤0.5% free fatty acids) and peroxide value (≤10 meq O2/kg). Adherence to these criteria ensures product integrity, facilitates international trade, and supports accurate customs valuation and classification in cross-border transactions.