Margarine; excluding liquid margarine
HS v2022 Code: 151710
About margarine; excluding liquid margarine
HS code 151710 covers the production and trade of margarine, a popular food product used as a substitute for butter. Margarine is an important commodity in the global food industry, providing a cost-effective alternative to dairy-based fats. This code encompasses a wide range of margarine products, excluding liquid margarine, which is classified under a separate code. The margarine industry plays a significant role in the broader economy, catering to the growing demand for affordable and versatile cooking and baking ingredients.
Production process
The production of margarine typically involves the hydrogenation of vegetable oils, such as 151110 palm oil or 151211 sunflower-seed oil, to create a solid or semi-solid fat. This process involves the addition of hydrogen to the unsaturated fatty acids, resulting in a more stable and spreadable product. The hydrogenated oils are then blended with other ingredients, such as water, milk solids, and emulsifiers, to achieve the desired texture and flavor profile of the final margarine product.
Production inputs
The key inputs for the margarine industry include vegetable oils, water, milk solids, and various emulsifiers and preservatives. Manufacturers may also use other ingredients, such as salt, vitamins, and coloring agents, to enhance the product's characteristics. The production process also requires specialized machinery, such as hydrogenation reactors, blending tanks, and packaging equipment, to ensure efficient and consistent manufacturing.
Production outputs
The primary output of HS code 151710 is margarine, which is widely used in cooking, baking, and as a spread on bread and other food items. Margarine produced under this code may be consumed by a variety of other industries, including 190110 bread and pastry, 210610 food preparations, and 230690 other preparations of a kind used in animal feeding.
Revisions to 151710
Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 151710. The most recent 1 version of this code (151710) is in the HS v2022 system (this version):
This page shows the most recent version of code 151710.
Older versions
Family tree for margarine; excluding liquid margarine
graph LR A["<a href='/classifications/hs/v2022/15'>15: Animal, vegetable or microbial fats and oils and their cleavage products; prepared edible fats; animal or vegetable waxes</a>"] A --> B["<a href='/classifications/hs/v2022/1517'>1517: Margarine; edible mixtures or preparations of animal, vegetable or microbial fats or oils or of fractions of different fats or oils of this Chapter, other than edible fats and oils or their fractions of heading 15.16</a>"] B --> C["<a href='/classifications/hs/v2022/151710'>151710: Margarine; excluding liquid margarine</a>"] B --> D["<a href='/classifications/hs/v2022/151790'>151790: Edible mixtures or preparations of animal, vegetable or microbial fats or oils or of fractions of different fats or oils of this Chapter, n.e.c. in heading 1517, other than edible fats and oils or their fractions of heading 15.16</a>"] %% Color coordination by level classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px %% Apply classes class A level2 class B level4 class C level6 class D level6 class C highlight %% class A level1 %% class B,C level2 %% class D,E,F,G,H,I level2 %% class J,K,L,M,N,O,P level3 %% class C highlight