Mucilages and thickeners, whether or not modified, derived from vegetable products: — Agar-agar
N129837 · 2010-11-24 — The tariff classifications of xanthan gum, sodium alginate, calcium lactate, soy lecithin, agar-agar, metal spoons and plastic utensils from various countries.
of Longueuil (Quebec), you requested a tariff classification ruling. You provided illustrated literature and a sample for our review. Your sample is being returned. The Cuisine R-Evolution Molecular Gastronomy Kit consists of five texturing agents: xanthan gum (1 gram), sodium alginate (2 grams), calcium lactate (5 grams), soy lecithin (2 grams) and agar-agar (2 grams) individually packed in powder form in small sealed packets (2-1/2 inches square). The texturing agents are used to thicken, gel or emulsify juices, sauces, creams and dressings and transform them into caviar beads, light or…
R04592 · 2006-08-28 — The tariff classification of Carrageenan (kappa & iota forms) and Agar (CAS-9002-18-0), from China
The first product consists of the kappa and iota forms of Carrageenan, a “Mixture of sulfated polysaccharides extracted from red seaweed (Rhodophyceae).” Carrageennan is used, among other things, as a gelling agent, emulsifying agent, stabilizing agent and viscosity builder in foods and non-food products. The second product, Agar, which you refer to as “Agar Agar,” is “A polysaccharide complex extracted from the agarocytes of the Rhodophyceae.” Agar is used, among other things, as a substitute for gelatin in making emulsions, as a thickening agent in foods, in meat canning, in the dyeing…
J87635 · 2003-08-13 — The tariff classification of Agar (CAS-9002-18-0) and Carrageenan (CAS-9000-07-1), imported in powder form, from China, the Phillipines and Indonesia
The first submitted sample, which you refer to as “Agar-agar,” consists of a fine, beige-colored powder. According to The Merck Index, Thirteenth Edition, Agar (also known as Agar-agar, gelose, Japan agar, Bengal isinglass, Ceylon isinglass, Chinese isinglass, Japan isinglass and Layor Carang) is “[A] polysaccharide complex extracted from the agarocytes of the Rhodophyceae.” It is used as a “[S]ubstitute for gelatin, isinglass, etc. in making emulsions, including photographic, gels in cosmetics, and as thickening agent in foods esp. confectionaries and diary products; in meat canning; in…
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