Egg albumin: — Dried
N359864 · 2026-04-02 — The tariff classification of hydrolyzed egg white protein powder from China
The egg white protein powder is manufactured through the addition of water, homogenization, gradient enzymatic hydrolysis, enzyme inactivation, concentration, and spray drying. You indicate that this product has a protein content of greater than 80% and a degree of hydrolysis of approximately 7%. There is no indication that any other substances are added to the finished egg white protein powder. This product is commercially known as egg albumen. You state that the egg white protein powder will be imported in bagged bulk powder form and is intended for commercial food industry use, not retail…
N343294 · 2024-11-13 — The tariff classification of powdered ovalbumin from an undisclosed country
As a result, no animals (chickens) are involved in the process. The fermentation process which is used to produce the product involves using microorganisms to produce the protein in a controlled environment. In this process, the specific genes responsible for producing ovalbumin are inserted into the microorganisms, which are grown in tanks. As the microorganisms grow, they utilize the genes to produce ovalbumin. After the fermentation process is complete, the ovalbumin is collected, purified, concentrated, and dried into a power; no ingredients are added to the final product. The protein is…
N252564 · 2014-05-06 — The tariff classification of egg albumen from Italy
In your ruling request received April 17, 2014, on behalf of your client, International Protein, LLC, you requested a tariff classification ruling on two blends of pasteurized egg albumen. You have described the products at issue as pasteurized albumin blended product EWNW0414. Product #1 is dehydrated egg albumen (99%) and calcium sulfate (1%); product #2 is dehydrated egg albumen (99%) and calcium chloride (1%). You state that these products are intended to be used in bakery products to replace spray dried egg whites in applications requiring proteins of egg whites to bind and form a strong…
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