Used cooking oil Hs Code

Used cooking oil harmonized system code

Product Overview Used cooking oil classified under HS Code 151800 refers to residual vegetable or animal oils and fats that have been previously employed for frying or cooking purposes. This product is characterized by its viscous liquid state at ambient temperature, with typical free fatty acid (FFA) content ranging from 2% to 10%, dependent on prior use and filtration processes. Physically, the oil may exhibit variations in color from amber to dark brown and contains trace impurities such as food particles and moisture below 0.5%. Processing levels include basic filtration and dewatering to remove solids and reduce contaminants, ensuring suitability for secondary industrial applications. Within HS Code 151800, subcategories encompass used cooking oils derived from various sources such as soybean, palm, sunflower, and animal fats, each differing in fatty acid profiles. Commercially, used cooking oil serves as a feedstock in biodiesel production, animal feed additives, soap manufacturing, and oleochemical industries. Its market positioning hinges on cost-effectiveness as a recycled raw material and compliance with environmental sustainability standards, providing a competitive advantage in circular economy initiatives. HS Code Classification & Trade Specifications The HS Code 151800 is structured as follows: Chapter 15 covers "Animal or vegetable fats and oils and their cleavage products," Heading 1518 specifically denotes "Animal or vegetable fats and oils and their fractions, partly or wholly hydrogenated, inter-esterified, re-esterified or elaidinised, whether or not refined, but not further prepared." Subheading 151800 classifies "Used cooking oils." This classification is justified by the product’s origin as previously utilized fats or oils, distinct from virgin or virgin-refined oils. Trade considerations emphasize packaging in bulk containers such as ISO tankers, 200-liter drums, or flexitanks, designed to prevent contamination and oxidation during transit. Preservation methods include nitrogen blanketing and temperature control to maintain oil quality within specified FFA and moisture limits. Quality standards align with ASTM D6751 and EN 14214 for biodiesel feedstock and comply with WTO agreements on sanitary and phytosanitary measures to facilitate international clearance. Accurate documentation referencing this HS code ensures streamlined customs processing and adherence to global trade compliance frameworks.

Used cooking 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