Vanilla essence Hs Code

Vanilla essence harmonized system code

Product Overview Vanilla essence classified under HS Code 330210 is a concentrated flavoring preparation derived primarily from vanilla beans or synthesized vanillin compounds, used to impart vanilla aroma and taste in various formulations. This product typically presents as a clear to slightly amber liquid with a characteristic vanilla scent and a standardized vanillin content ranging from 0.5% to 2.0%, ensuring consistent flavor intensity. Processing involves extraction, purification, and blending with solvents such as ethanol or glycerol to achieve the desired concentration and stability. Under HS Code 330210, vanilla essence is categorized within essential oils and resinoids, specifically falling under natural and artificial flavoring substances. Subclassifications include natural vanilla extracts, synthetic vanilla flavorings, and compounded vanilla essences with additional flavor modifiers. Commercially, vanilla essence is extensively utilized across food service sectors, including bakery, confectionery, dairy, and beverage industries, as well as in retail for home cooking applications. Its value proposition lies in providing a cost-effective, standardized flavoring solution with scalable quality control, meeting both industrial and consumer-grade requirements for flavor consistency and regulatory compliance. HS Code Classification & Trade Specifications The complete HS Code for vanilla essence is 330210, where Chapter 33 covers “Essential oils and resinoids; perfumery, cosmetic or toilet preparations,” Heading 3302 pertains to “Mixtures of odoriferous substances and mixtures (including alcoholic solutions) with a basis of one or more of these substances, of a kind used as raw materials in industry.” The Subheading 330210 specifically designates vanilla extracts and essences. Classification under this code is justified by the product’s composition as a flavoring preparation primarily comprising vanilla-derived aromatic compounds, distinguishing it from pure essential oils or cosmetic formulations. Trade considerations include packaging in food-grade, airtight containers ranging from 100 mL to 200 L drums to prevent volatilization and contamination, with preservation through controlled temperature storage (typically 15-25°C) and protection from direct sunlight. Shipping adheres to international safety standards for flammable liquids where applicable due to ethanol content. Quality standards conform to Codex Alimentarius guidelines and ISO 9235 for natural flavoring substances, ensuring purity, microbial safety, and specified vanillin concentration. Documentation complies with WTO agreements and harmonized system protocols, facilitating customs clearance and import/export regulatory adherence.

Vanilla essence Chapter Note

1.- This Chapter does not cover : (a) Natural oleoresins or vegetable extracts of heading 13.01 or 13.02; (b) Soap or other products of heading 34.01; or (c) Gum, wood or sulphate turpentine or other products of heading 38.05. 2.- The expression “odoriferous substances” in heading 33.02 refers only to the substances of heading 33.01, to odoriferous constituents isolated from those substances or to synthetic aromatics. 3.- Headings 33.03 to 33.07 apply, inter alia, to products, whether or not mixed (other than aqueous distillates and aqueous solutions of essential oils), suitable for use as goods of these headings and put up in packings of a kind sold by retail for such use. 4.- The expression “perfumery, cosmetic or toilet preparations” in heading 33.07 applies, inter alia, to the following products : scented sachets; odoriferous preparations which operate by burning; perfumed papers and papers impregnated or coated with cosmetics; contact lens or artificial eye solutions; wadding, felt and nonwovens, impregnated, coated or covered with perfume or cosmetics; animal toilet preparations.