Sugars; glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight of fructose, the syrup not containing added flavouring or colouring matter

HS v2022 Code: 170230

About sugars; glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight of fructose, the syrup not containing added flavouring or colouring matter

HS code 170230 covers a range of sugar and glucose products that are widely used in the food and beverage industry. These products are essential ingredients in the manufacturing of various confectionery, baked goods, and other processed foods. They play a crucial role in imparting sweetness, texture, and other functional properties to a wide array of consumer products, making them a significant component of the global food supply chain.

Production process

The production of the goods covered under HS code 170230 typically involves the extraction and refinement of sugars and glucose from various plant-based sources, such as sugarcane, sugar beets, and corn. The key production steps include milling, extraction, purification, and crystallization or syrup formulation, depending on the specific product. Advanced technologies, such as enzymatic and membrane-based separation processes, are often employed to ensure high purity and consistent quality of the final products.

Production inputs

The main inputs required for the production of goods under HS code 170230 include raw materials such as sugarcane, sugar beets, or corn, as well as various processing aids and utilities like water, energy, and specialized equipment. The production process also relies on a range of machinery, including mills, evaporators, centrifuges, and crystallizers. Additionally, the industry may utilize 380610 Rosin and resin acids and other chemical additives to enhance the properties of the final products.

Production outputs

The primary outputs of the industry covered by HS code 170230 are various forms of refined sugars, glucose, and glucose syrups. These products are widely used as ingredients in the 190190 Other food preparations industry, particularly in the manufacturing of 170490 (Sugar confectionery (including white chocolate), not containing cocoa), 180690 Chocolate and other food preparations containing cocoa, and 190120 Mixes and doughs for the preparation of bakers' wares of heading 1905.

Revisions to 170230

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 170230. The most recent 1 version of this code (170230) is in the HS v2022 system (this version):

This page shows the most recent version of code 170230.

Family tree for sugars; glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight of fructose, the syrup not containing added flavouring or colouring matter

    graph LR
    A["<a href='/classifications/hs/v2022/17'>17: Sugars and sugar confectionery</a>"]
A --> B["<a href='/classifications/hs/v2022/1702'>1702: Sugars, including lactose, maltose, glucose or fructose in solid form; sugar syrups without added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel</a>"]
B --> C["<a href='/classifications/hs/v2022/170230'>170230: Sugars; glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight of fructose, the syrup not containing added flavouring or colouring matter</a>"]

    B --> D["<a href='/classifications/hs/v2022/170211'>170211: Sugars; lactose and lactose syrup, containing by weight 99% or more lactose, expressed as anhydrous lactose, calculated on the dry matter</a>"]
B --> E["<a href='/classifications/hs/v2022/170219'>170219: Sugars; lactose and lactose syrup, containing by weight less than 99% lactose, expressed as anhydrous lactose, calculated on the dry matter</a>"]
B --> F["<a href='/classifications/hs/v2022/170220'>170220: Sugars; maple sugar, chemically pure, in solid form; maple syrup, not containing added flavouring or colouring matter</a>"]
B --> G["<a href='/classifications/hs/v2022/170240'>170240: Sugars; glucose and glucose syrup, containing in the dry state at least 20% but less than 50% by weight of fructose, excluding invert sugar, the syrup not containing added flavouring or colouring matter</a>"]
B --> H["<a href='/classifications/hs/v2022/170250'>170250: Sugars; fructose, chemically pure, in solid form</a>"]
B --> I["<a href='/classifications/hs/v2022/170260'>170260: Sugars; fructose, other than chemically pure fructose, and fructose syrup (containing in the dry state more than 50% by weight of fructose), excluding invert sugar</a>"]
B --> J["<a href='/classifications/hs/v2022/170290'>170290: Sugars; n.e.c. in heading no. 1702, including invert sugar and other sugar and sugar syrup blends containing, in the dry state, 50% by weight of fructose</a>"]

    

    %% Color coordination by level

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    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 E level6
class F level6
class G level6
class H level6
class I level6
class J 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