Sweet whey powder Hs Code

Sweet whey powder harmonized system code

Product Overview Sweet whey powder, classified under HS Code 040410, is a dried dairy product derived from the liquid whey remaining after the production of cheese or casein, specifically characterized by its high lactose content and minimal acidification. This powder exhibits a fine, free-flowing texture with moisture content typically below 5%, ensuring stability and ease of handling. Processing involves pasteurization followed by evaporation and spray drying, preserving key nutritional components such as lactose, proteins (primarily beta-lactoglobulin and alpha-lactalbumin), and minerals. Subcategories within HS Code 040410 include sweet whey powder with varying protein concentrations and lactose purity levels, accommodating diverse industrial requirements. Commercially, it serves as a functional ingredient in bakery products, confectionery, infant formulas, animal feed, and nutritional supplements due to its solubility and mild flavor profile. Its value proposition lies in cost-effective sweetness and nutritional enrichment, positioning it competitively against alternative carbohydrate and protein sources in global food and feed supply chains. HS Code Classification & Trade Specifications The product is classified under HS Code 040410, where Chapter 04 denotes “Dairy produce; birds’ eggs; natural honey; edible products of animal origin,” Heading 0404 specifies “Whey, whether or not concentrated or containing added sugar or other sweetening matter,” and Subheading 040410 designates “Whey and modified whey, whether or not concentrated or containing added sugar or other sweetening matter, excluding acid whey.” This classification is based on compositional attributes and processing methods distinguishing sweet whey from acid whey variants. Trade considerations include packaging in moisture-proof, multi-layered bags or bulk containers to maintain product integrity, with typical net weights ranging from 25 kg to 1 metric ton. Preservation mandates storage in cool, dry conditions to prevent caking and microbial growth. Shipping complies with international food safety standards, including HACCP and ISO certifications where applicable. Quality standards adhere to Codex Alimentarius guidelines and national regulations, emphasizing parameters such as lactose content (>70%), protein levels (10-14%), ash content (mineral residues), and microbiological safety, ensuring conformity with WTO trade facilitation and customs clearance processes globally.

Sweet whey powder Chapter Note

1.- The expression “milk” means full cream milk or partially or completely skimmed milk. 2.- For the purposes of heading 04.03, yogurt may be concentrated or flavoured and may contain added sugar or other sweetening matter, fruit, nuts, cocoa, chocolate, spices, coffee or coffee extracts, plants, parts of plants, cereals or bakers’ wares, provided that any added substance is not used for the purpose of replacing, in whole or in part, any milk constituent, and the product retains the essential character of yogurt. 3.- For the purposes of heading 04.05 : (a) The term “butter” means natural butter, whey butter or recombined butter (fresh, salted or rancid, including canned butter) derived exclusively from milk, with a milkfat content of 80 % or more but not more than 95 % by weight, a maximum milk solids-not-fat content of 2 % by weight and a maximum water content of 16 % by weight. Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and cultures of harmless lactic-acidproducing bacteria. (b) The expression “dairy spreads” means a spreadable emulsion of the water-in-oil type, containing milkfat as the only fat in the product, with a milkfat content of 39 % or more but less than 80 % by weight. 4.- Products obtained by the concentration of whey and with the addition of milk or milkfat are to be classified as cheese in heading 04.06 provided that they have the three following characteristics : (a) a milkfat content, by weight of the dry matter, of 5 % or more; (b) a dry matter content, by weight, of at least 70 % but not exceeding 85 %; and (c) they are moulded or capable of being moulded. 5.- This Chapter does not cover : (a) Non-living insects, unfit for human consumption (heading 05.11); (b) Products obtained from whey, containing by weight more than 95 % lactose, expressed as anhydrous lactose calculated on the dry matter (heading 17.02); (c) Products obtained from milk by replacing one or more of its natural constituents (for example, butyric fats) by another substance (for example, oleic fats) (heading 19.01 or 21.06); or (d) Albumins (including concentrates of two or more whey proteins, containing by weight more than 80 % whey proteins, calculated on the dry matter) (heading 35.02) or globulins (heading 35.04). 6.- For the purposes of heading 04.10, the term “insects” means edible non-living insects, whole or in parts, fresh, chilled, frozen, dried, smoked, salted or in brine, as well as flours and meals of insects, fit for human consumption. However, it does not cover edible non-living insects otherwise prepared or preserved (generally Section IV).