Other: — Other: — Other: — Other: — Blended syrups described in additional U.S. note 4 to chapter 17: — Other
I85026 · 2002-09-15 — The tariff classification of syrups from Canada.Dear Mr. Powell:
Ingredients breakdowns for three products were submitted with your letter. The Dark Chocolate Syrup is composed of 34 percent high fructose corn syrup (71 brix), 23 percent crystalline fructose powder, 17 percent water, 9.1 percent dextrose powder, 9.5 percent cocoa, 6.5 percent granulated white sugar, flavor, and preservatives. Caramel Syrup is composed of 37.5 percent white sugar, 24 percent water, 19 percent high fructose corn syrup, 9.75 percent whole milk powder, 6.2 percent brown sugar, flavor, and preservatives. White Chocolate Syrup is composed of 25 percent liquid invert sugar (77…
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