Soybean oil|HS Code

Soybean oil harmonized system code

Product Overview Soybean Oil, classified under the Harmonized System (HS) Code 1507, is a vegetable oil derived from the seeds of the soybean plant, scientifically known as Glycine max. Notable for its pale yellow color, neutral taste, and high smoke point, it is typically used in cooking, baking, and food processing due to its versatility. The oil can be further categorized based on its level of refinement, with crude, refined, and degummed types under HS Code 1507. Depending on the processing method, soybean oil may contain varying degrees of unsaturated fatty acids, tocopherols, and phytosterols, which contribute to its nutritional value and stability. Commercially, soybean oil is primarily utilized in food service and retail sectors, and in manufacturing industries for producing margarine, shortening, non-dairy creamers, and biofuel. Its competitive advantage lies in its affordability, wide availability, and its healthful profile of polyunsaturated fats. HS Code Classification & Trade Specifications The Harmonized Commodity Description and Coding System, known as the HS Code, categorizes Soybean Oil under Chapter 15 (Animal or Vegetable Fats and Oils), Heading 07 (Soybean Oil and its Fractions), providing it with the complete 6-digit code of 1507. This classification is based on the product's source and its form, as soybean oil is a vegetable-derived oil. Trade considerations for Soybean Oil include its packaging, which typically involves food-grade plastic or metal containers for retail and large flexitanks for bulk shipping. Preservation methods often include antioxidant additives and temperature control to prevent rancidity. Shipping requirements generally necessitate the storage of the oil in a cool, dry, and dark environment to maintain its quality. This product is expected to adhere to international quality standards, including those set by the International Organization for Standardization (ISO), Codex Alimentarius, and specific import country regulations. The consistency of its classification with international trade systems supports the smooth processing of customs documentation and effective trade compliance management.

Soybean oil 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