Wheat gluten Hs Code

Wheat gluten harmonized system code

Product Overview Wheat gluten, classified under HS Code 110900, is the protein fraction derived from wheat flour through the removal of starch and other components. It is a high-purity, viscoelastic powder or granule with a protein content typically exceeding 70%, exhibiting a pale cream to off-white color and low moisture content (generally below 12%). The product undergoes wet or dry processing techniques such as washing and centrifugation to isolate gluten from wheat flour, ensuring consistent quality and functional properties. Subcategories within HS Code 110900 include vital wheat gluten, gluten meal, and gluten feed, differentiated by protein concentration and intended use. Commercially, wheat gluten serves as a key ingredient in bakery products to enhance dough elasticity and volume, as a meat extender or binder in processed foods, and as a protein supplement in pet food and aquaculture feeds. Its superior water absorption capacity and cohesive properties position it as a valuable additive in food manufacturing and industrial applications, offering a cost-effective alternative to animal-derived proteins. HS Code Classification & Trade Specifications The full 6-digit HS Code for wheat gluten is 110900, classified within Chapter 11 (Products of the Milling Industry; Malt; Starches; Inulin; Wheat Gluten), Heading 1109 (Wheat gluten), with no further subheadings at the international 6-digit level. This classification is based on the product’s origin from wheat and its isolation as the gluten protein fraction, distinguishing it from other cereal flours and starches. Trade professionals typically handle wheat gluten in bulk packaging such as 25- or 50-kilogram multi-wall paper bags or food-grade polyethylene-lined sacks to maintain product integrity and prevent moisture ingress. Preservation requires storage in cool, dry, and well-ventilated environments to minimize microbial growth and protein degradation. Compliance with Codex Alimentarius standards and ISO quality certifications ensures consistent protein content, moisture limits, and absence of contaminants, facilitating smooth customs clearance under WTO trade agreements. The product’s classification supports accurate tariff application, regulatory adherence, and effective supply chain management across international markets.

Wheat gluten Chapter Note

1.- This Chapter does not cover : (a) Roasted malt put up as coffee substitutes (heading 09.01 or 21.01); (b) Prepared flours, groats, meals or starches of heading 19.01; (c) Corn flakes or other products of heading 19.04; (d) Vegetables, prepared or preserved, of heading 20.01, 20.04 or 20.05; (e) Pharmaceutical products (Chapter 30); or (f) Starches having the character of perfumery, cosmetic or toilet preparations (Chapter 33). 2.- (A) Products from the milling of the cereals listed in the table below fall in this Chapter if they have, by weight on the dry product : (a) a starch content (determined by the modified Ewers polarimetric method) exceeding that indicated in Column (2); and (b) an ash content (after deduction of any added minerals) not exceeding that indicated in Column (3). Otherwise, they fall in heading 23.02. However, germ of cereals, whole, rolled, flaked or ground, is always classified in heading 11.04. (B) Products falling in this Chapter under the above provisions shall be classified in heading 11.01 or 11.02 if the percentage passing through a woven metal wire cloth sieve with the aperture indicated in Column (4) or (5) is not less, by weight, than that shown against the cereal concerned. Otherwise, they fall in heading 11.03 or 11.04. 3.- For the purposes of heading 11.03, the terms “groats” and “meal” mean products obtained by the fragmentation of cereal grains, of which : (a) in the case of maize (corn) products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 2 mm; (b) in the case of other cereal products, at least 95 % by weight passes through a woven metal wire cloth sieve with an aperture of 1.25 mm.