Ice cream powder Hs Code

Ice cream powder harmonized system code

Product Overview Ice cream powder classified under HS Code 210500 refers to a dry, powdered mixture formulated primarily for the preparation of ice cream and similar frozen desserts. This product typically contains a blend of milk solids, sweeteners, stabilizers, emulsifiers, and flavoring agents, processed to achieve low moisture content (generally below 5%) to ensure extended shelf life and ease of transport. Physically, the powder exhibits a fine to medium granulation, free-flowing characteristics, and consistent solubility to facilitate rapid reconstitution with water or milk. The HS Code 210500 broadly encompasses ice cream and other edible ice preparations, with subcategories distinguishing between powders, mixes, and ready-to-eat forms. Commercially, ice cream powder is widely utilized by food service providers, industrial ice cream manufacturers, and retail packagers aiming for cost-effective, scalable production of frozen desserts. Its value proposition lies in its extended shelf stability, reduced logistic costs compared to frozen ice cream, and flexibility in formulation customization, making it a preferred ingredient in both emerging and established international markets. HS Code Classification & Trade Specifications The full 6-digit HS Code for ice cream powder is 210500, falling under Chapter 21: “Miscellaneous Edible Preparations,” Heading 2105: “Ice Cream and Other Edible Ice, Whether or Not Containing Cocoa.” This classification is justified by the product’s composition as a dry preparation intended for ice cream manufacture, distinguishing it from frozen or ready-to-consume ice cream products categorized under other codes. Trade professionals typically package ice cream powder in moisture-resistant, food-grade multi-layered laminated bags or drums, ranging from 10 kg to 25 kg net weight, ensuring protection against humidity and contamination during transit. Preservation methods emphasize controlled humidity and temperature environments, generally maintaining storage conditions below 25°C to prevent caking and degradation of emulsifiers. Quality standards align with Codex Alimentarius guidelines and ISO 22000 food safety management systems, ensuring compliance with international sanitary and phytosanitary measures (SPS). Documentation for customs must accurately reflect ingredient composition, batch traceability, and compliance certifications to facilitate smooth import/export clearance under WTO trade regulations.

Ice cream powder Chapter Note

1.- This Chapter does not cover : (a) Mixed vegetables of heading 07.12; (b) Roasted coffee substitutes containing coffee in any proportion (heading 09.01); (c) Flavoured tea (heading 09.02); (d) Spices or other products of headings 09.04 to 09.10; (e) Food preparations, other than the products described in heading 21.03 or 21.04, 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 24.04; (g) Yeast put up as a medicament or other products of heading 30.03 or 30.04; or (h) Prepared enzymes of heading 35.07. 2.- Extracts of the substitutes referred to in Note 1 (b) above are to be classified in heading 21.01. 3.- For the purposes of heading 21.04, 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.