Glucose Hs Code

Glucose harmonized system code

Product Overview Glucose classified under HS Code 170230 refers to a monosaccharide sugar commonly derived from starch hydrolysis, primarily used as a sweetening agent and metabolic substrate in various industrial applications. This product is characterized by its crystalline or syrupy form, with purity levels typically exceeding 99% dextrose equivalent (DE) for refined grades. It exhibits high solubility in water, a neutral to slightly sweet taste profile, and is available in dry, powdered, or liquid states depending on processing methods. The HS Code 170230 encompasses glucose syrups containing maltose and other sugars obtained through enzymatic hydrolysis of starch, segmented into subcategories based on dextrose equivalent and syrup concentration. Commercially, glucose under this classification serves critical roles in food manufacturing, confectionery, brewing, pharmaceutical formulations, and fermentation industries, where its fermentability and hygroscopic properties are essential. Positioned as a versatile ingredient, glucose under HS 170230 offers consistent quality, traceability, and compliance with food-grade standards, underlining its competitive advantage in global supply chains focused on reliable ingredient sourcing and regulatory adherence. HS Code Classification & Trade Specifications The HS Code 170230 is structured as follows: Chapter 17 (Sugars and sugar confectionery), Heading 1702 (Other sugars, including chemically pure lactose, maltose, glucose and fructose), and Subheading 170230 (Glucose and glucose syrup, not containing fructose). This classification is based on the chemical composition and method of production, distinguishing glucose syrups specifically from fructose-containing syrups under separate codes. Trade protocols for glucose under this code mandate packaging in moisture-resistant containers such as multi-layered kraft bags, food-grade drums, or ISO tankers for liquids, ensuring product integrity during transit. Preservation techniques emphasize protection from moisture absorption and microbial contamination, with storage conditions typically maintained at controlled temperatures below 25°C. Quality standards align with Codex Alimentarius and ISO specifications, requiring compliance with maximum residue limits, microbial counts, and physicochemical parameters such as Brix levels (commonly 42-85%) and dextrose equivalent values. Adherence to WTO trade agreements and harmonized customs documentation facilitates seamless cross-border movement, supporting accurate tariff application, import/export declarations, and certification processes essential for trade compliance officers and customs brokers.

Glucose Chapter Note

1.- This Chapter does not cover : (a) Sugar confectionery containing cocoa (heading 18.06); (b) Chemically pure sugars (other than sucrose, lactose, maltose, glucose and fructose) or other products of heading 29.40; or (c) Medicaments or other products of Chapter 30. Subheading Notes. 1.- For the purposes of subheadings 1701.12, 1701.13 and 1701.14, “raw sugar” means sugar whose content of sucrose by weight, in the dry state, corresponds to a polarimeter reading of less than 99.5. 2.- Subheading 1701.13 covers only cane sugar obtained without centrifugation, whose content of sucrose by weight, in the dry state, corresponds to a polarimeter reading of 69° or more but less than 93°. The product contains only natural anhedral microcrystals, of irregular shape, not visible to the naked eye, which are surrounded by residues of molasses and other constituents of sugar cane.