Gelatin Hs Code

Gelatin harmonized system code

Product Overview Gelatin classified under HS Code 350300 is a translucent, colorless, and tasteless protein substance derived primarily from collagen obtained through controlled hydrolysis of animal raw materials such as bovine or porcine hides and bones. It is characterized by specific physicochemical properties including bloom strength (typically ranging from 150 to 300 Bloom), moisture content generally below 13%, and viscosity parameters conforming to international quality norms. The product is available in various processing grades including edible, pharmaceutical, and photographic grades, each meeting stringent purity and microbial standards. HS Code 350300 encompasses several subcategories such as edible gelatin sheets, powdered gelatin, and gelatin derivatives, distinguishing them based on physical form and processing methodology. Commercially, gelatin is extensively utilized in the food industry as a gelling agent, stabilizer, and texturizer in confectionery, dairy products, and meat processing. Additionally, it serves crucial roles in pharmaceutical capsule manufacturing and photographic film production. Its value proposition lies in its versatility, biodegradability, and compliance with food safety regulations, positioning it as a critical raw material in multiple industrial supply chains. HS Code Classification & Trade Specifications The Harmonized System (HS) Code 350300 is structured as follows: Chapter 35 – “Albuminoidal Substances; Modified Starches; Glues; Enzymes,” Heading 3503 – “Gelatin (including gelatin in rectangular (including square) sheets, whether or not surface-worked or coloured) and derivates thereof,” Subheading 350300 – specifically identifying gelatin products. This classification is justified by the product’s biochemical composition predominantly of collagen-derived peptides and its defined physical state. Standard trade practices dictate packaging in moisture-resistant, food-grade polypropylene bags or multi-layered kraft paper sacks, typically in 25 kg increments, to maintain product integrity and prevent contamination. Preservation involves storage in cool, dry environments to inhibit microbial growth and preserve gel strength. Compliance with international quality standards such as ISO 9001, USP, and food-grade certifications (e.g., FDA, Halal, Kosher) is mandatory, reflecting adherence to global regulatory frameworks. Accurate classification under HS Code 350300 facilitates tariff determination, customs clearance, and conformity with World Trade Organization (WTO) guidelines, thereby ensuring seamless international trade operations and supply chain efficiency.

Gelatin Chapter Note

1.- This Chapter does not cover : (a) Yeasts (heading 21.02); (b) Blood fractions (other than blood albumin not prepared for therapeutic or prophylactic uses), medicaments or other products of Chapter 30; (c) Enzymatic preparations for pre-tanning (heading 32.02); (d) Enzymatic soaking or washing preparations or other products of Chapter 34; (e) Hardened proteins (heading 39.13); or (f) Gelatin products of the printing industry (Chapter 49). 2.- For the purposes of heading 35.05, the term “dextrins” means starch degradation products with a reducing sugar content, expressed as dextrose on the dry substance, not exceeding 10 %. Such products with a reducing sugar content exceeding 10 % fall in heading 17.02.