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N348526 · 2025-05-22 — The tariff classification of Calcium Lactate Pentahydrate USP (CAS No. 5743-47-5) from China
The subject product, Calcium Lactate Pentahydrate USP is also known as L-Lactic acid calcium salt. It is a salt of lactic acid used in the food industry. You indicate that it will be imported in bulk form. The applicable subheading for the Calcium Lactate Pentahydrate USP will be 2918.11.5100, Harmonized Tariff Schedule of the United States (HTSUS), which provides for “Carboxylic acids with alcohol function but without other oxygen function, their anhydrides, halides, peroxides, peroxyacids and their derivatives: Lactic acid, its salts and esters: Other.” The general rate of duty will be 3.4…
N307745 · 2019-11-26 — The tariff classification of Magnesium Lactate Dihydrate and Zinc Lactate Dihydrate from Austria
The first item is Magnesium Lactate Dihydrate (CAS-No 18917-93-6). You state that it is a new product that Jungbunzlauer Inc. has prepared for market sale. The Magnesium Lactate Dihydrate is produced by the neutralization of Lactic Acid and is mainly used as a mineral source in food, food supplements, foods for nutritional purposes, and pharmaceutical preparation. It comes in a powder form, has a neutral taste and is practically odourless. The second item is Zinc Lactate Dihydrate (CAS-No 16039-53-5). It is also stated to be a new product that Jungbunzlauer Inc. has prepared for market sale.…
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…
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