Egg powder Hs Code

Egg powder harmonized system code

Product Overview Egg powder, classified under HS Code 040891, is a dehydrated egg product derived primarily from whole eggs, egg yolks, or egg whites through controlled drying processes such as spray drying or drum drying. This powder exhibits a fine to granular texture with moisture content typically below 5%, ensuring extended shelf life and ease of handling. The product maintains essential protein content, functional properties such as emulsification and foaming, and is produced under stringent quality controls to meet food safety standards, including microbial limits and absence of contaminants. HS Code 040891 encompasses subcategories including whole egg powder, egg yolk powder, and egg white powder, each distinguished by their compositional ratios and processing parameters. Commercially, egg powder serves as a versatile ingredient in bakery, confectionery, processed foods, and institutional catering sectors, offering consistent quality, reduced shipping weight, and simplified storage compared to liquid egg products. Its value proposition lies in enhanced stability, prolonged shelf life, and compliance with international food additive regulations, positioning it as an optimal ingredient for global food manufacturers and processors. HS Code Classification & Trade Specifications The HS Code 040891 is structured as follows: Chapter 04 (Dairy produce; birds’ eggs; natural honey; edible products of animal origin), Heading 0408 (Birds’ eggs, in shell, fresh, preserved or cooked), and Subheading 040891 specifically designating egg powder products. This classification is based on the product’s origin, processing state (dehydrated), and intended use, distinguishing it from liquid or frozen egg products under related codes. Trade considerations for egg powder include packaging in moisture-proof, food-grade containers such as multi-layered laminated bags or drums, typically ranging from 5 to 25 kg net weight, ensuring protection against humidity and contamination during transit. Preservation methods comply with HACCP and GMP standards, often incorporating inert atmosphere packaging to maintain functional integrity. Shipping must adhere to temperature controls preventing caking or degradation. Quality standards align with Codex Alimentarius guidelines, specifying protein content (minimum 45% for whole egg powder), permissible moisture levels (<5%), and microbiological limits to facilitate customs clearance and regulatory compliance. This classification and trade detail framework supports accurate tariff application, import/export documentation, and adherence to WTO agreements governing international trade of animal-origin food products.

Egg powder Chapter Note

1.- The expression “milk” means full cream milk or partially or completely skimmed milk. 2.- For the purposes of heading 04.03, yogurt may be concentrated or flavoured and may contain added sugar or other sweetening matter, fruit, nuts, cocoa, chocolate, spices, coffee or coffee extracts, plants, parts of plants, cereals or bakers’ wares, provided that any added substance is not used for the purpose of replacing, in whole or in part, any milk constituent, and the product retains the essential character of yogurt. 3.- For the purposes of heading 04.05 : (a) The term “butter” means natural butter, whey butter or recombined butter (fresh, salted or rancid, including canned butter) derived exclusively from milk, with a milkfat content of 80 % or more but not more than 95 % by weight, a maximum milk solids-not-fat content of 2 % by weight and a maximum water content of 16 % by weight. Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and cultures of harmless lactic-acidproducing bacteria. (b) The expression “dairy spreads” means a spreadable emulsion of the water-in-oil type, containing milkfat as the only fat in the product, with a milkfat content of 39 % or more but less than 80 % by weight. 4.- Products obtained by the concentration of whey and with the addition of milk or milkfat are to be classified as cheese in heading 04.06 provided that they have the three following characteristics : (a) a milkfat content, by weight of the dry matter, of 5 % or more; (b) a dry matter content, by weight, of at least 70 % but not exceeding 85 %; and (c) they are moulded or capable of being moulded. 5.- This Chapter does not cover : (a) Non-living insects, unfit for human consumption (heading 05.11); (b) Products obtained from whey, containing by weight more than 95 % lactose, expressed as anhydrous lactose calculated on the dry matter (heading 17.02); (c) Products obtained from milk by replacing one or more of its natural constituents (for example, butyric fats) by another substance (for example, oleic fats) (heading 19.01 or 21.06); or (d) Albumins (including concentrates of two or more whey proteins, containing by weight more than 80 % whey proteins, calculated on the dry matter) (heading 35.02) or globulins (heading 35.04). 6.- For the purposes of heading 04.10, the term “insects” means edible non-living insects, whole or in parts, fresh, chilled, frozen, dried, smoked, salted or in brine, as well as flours and meals of insects, fit for human consumption. However, it does not cover edible non-living insects otherwise prepared or preserved (generally Section IV).