Refined palm oil - palm olein & palm stearin (rbd) Hs Code

Refined palm oil - palm olein & palm stearin (rbd) harmonized system code

Product Overview Refined Palm Oil, encompassing Palm Olein and Palm Stearin (RBD), classified under HS Code 151190, constitutes a chemically neutralized, bleached, and deodorized fraction of palm oil. Palm Olein is the liquid fraction obtained after fractionation, characterized by a clear, pale yellow appearance with a typical slip melting point ranging between 24°C and 27°C, whereas Palm Stearin represents the solid fraction with a melting point generally between 45°C and 60°C. Both fractions exhibit low free fatty acid content (<0.1%), minimal impurities, and consistent oxidative stability, achieved through rigorous refining processes including degumming, neutralization, bleaching, and deodorization (RBD). The HS Code 151190 covers refined oils and their fractions, excluding those specifically classified under other subheadings, and includes both edible and industrial grades. Commercially, these products are extensively utilized in food manufacturing for frying, margarine, confectionery fats, and bakery shortening, as well as in non-food applications such as oleochemicals and biofuels. Their competitive advantages lie in superior oxidative stability, versatility in blending, and compliance with international food safety standards, positioning them as pivotal raw materials in global edible oil markets. HS Code Classification & Trade Specifications The Harmonized System code 151190 falls under Chapter 15 (Animal or vegetable fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes), Heading 1511 (Palm oil and its fractions, whether or not refined, but not chemically modified), and Subheading 151190 designates refined palm oil and its fractions excluding crude forms. This classification is based on the product’s refined status, chemical neutrality, and physical state, differentiating RBD fractions from crude palm oil (HS 151110) and chemically modified derivatives (other subheadings). Standard trade packaging includes food-grade steel drums, ISO tanks, or flexitanks, typically in volumes of 180–220 kg per drum to ensure preservation and ease of handling. Preservation methods emphasize maintaining ambient temperatures below 40°C during transport to prevent oxidation and degradation, along with nitrogen blanketing where applicable. Quality standards align with the Codex Alimentarius and international ISO norms, specifying parameters such as peroxide value (<10 meq/kg), moisture content (<0.1%), and slip melting point consistent with product type. This description supports compliance with WTO trade regulations and facilitates accurate customs classification, ensuring seamless international logistics and trade documentation for importers, exporters, and regulatory authorities.

Refined palm oil - palm olein & palm stearin (rbd) Chapter Note

1.- This Chapter does not cover : (a) Pig fat or poultry fat of heading 02.09; (b) Cocoa butter, fat or oil (heading 18.04); (c) Edible preparations containing by weight more than 15 % of the products of heading 04.05 (generally Chapter 21); (d) Greaves (heading 23.01) or residues of headings 23.04 to 23.06; (e) Fatty acids, prepared waxes, medicaments, paints, varnishes, soap, perfumery, cosmetic or toilet preparations, sulphonated oils or other goods of Section VI; or (f) Factice derived from oils (heading 40.02). 2.- Heading 15.09 does not apply to oils obtained from olives by solvent extraction (heading 15.10). 3.- Heading 15.18 does not cover fats or oils or their fractions, merely denatured, which are to be classified in the heading appropriate to the corresponding undenatured fats and oils and their fractions. 4.- Soap-stocks, oil foots and dregs, stearin pitch, glycerol pitch and wool grease residues fall in heading 15.22. Subheading Notes. 1.- For the purposes of subheading 1509.30, virgin olive oil has a free acidity expressed as oleic acid not exceeding 2.0 g/ 100 g and can be distinguished from the other virgin olive oil categories according to the characteristics indicated in the Codex Alimentarius Standard 33-1981. 2.- For the purposes of subheadings 1514.11 and 1514.19, the expression “low erucic acid rape or colza oil” means the fixed oil which has an erucic acid content of less than 2 % by weight