What is HS code for lactose syrup?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-4 · Heading
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
Chapter 17: Sugars and sugar confectionery
Plain-language overview
Use HS-4 1702 when importing or exporting sugars like lactose, glucose, or fructose in solid form, as well as sugar syrups without added flavors. For example, if you're shipping a lactose syrup containing 99% or more lactose, this heading applies directly.
When deciding between subheadings, consider the lactose content in your product. If your lactose syrup has 99% or more lactose, classify it under HS-6 170211. If it contains less than 99% lactose, use HS-6 170219 instead.
For maple products, if you're importing pure maple sugar or syrup without any additives, you should use HS-6 170220. However, if your product contains added flavors or colors, it won't fit here and may fall under a different heading.
The glucose subheadings require attention to fructose content. For glucose syrup with less than 20% fructose, choose HS-6 170230. If it contains between 20% and 50% fructose, you should classify it under HS-6 170240.
Keywords & topics
Useful terms traders and brokers use for this HS-4 heading.
sugars classification · lactose syrup import · maple sugar HS code · glucose syrup customs · fructose syrup classification · sugar syrup without additives · artificial honey HS code · sugar imports · sugar export regulations · sugar products HS-4 1702
Examples
Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.
- Lactose syrup with 99% lactose - HS-6 170211
- Lactose syrup with less than 99% lactose - HS-6 170219
- Pure maple syrup without additives - HS-6 170220
- Glucose syrup with less than 20% fructose - HS-6 170230
- Glucose syrup with 20% to 50% fructose - HS-6 170240
- Chemically pure fructose in solid form - HS-6 170250
- Fructose syrup with more than 50% fructose - HS-6 170260
Common questions
Frequent classification questions with short practical guidance.
How to classify glucose syrup in customs?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Is maple syrup subject to tariffs?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the requirements for importing fructose?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How do I determine the right HS code for sugars?
Match the product to the legal wording, then verify the final pick in your country tariff schedule before filing.
What is the difference between HS-6 170211 and 170219?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
how to classify sugars under HS-4 1702
Use this topic to narrow your shortlist, then validate the final code against legal wording.
requirements for importing glucose syrup
Check the exact product specs and destination-country tariff notes before finalizing the code.
differences between lactose syrup classifications
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
importing maple syrup without additives
Check the exact product specs and destination-country tariff notes before finalizing the code.
sugar syrup classification for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
what to include in sugar import documentation
Check the exact product specs and destination-country tariff notes before finalizing the code.
understanding fructose content in syrups
Use this topic to narrow your shortlist, then validate the final code against legal wording.
how to determine HS code for sugar products
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What is the difference between HS-6 170211 and HS-6 170219?
- HS-6 170211 is for lactose syrup containing 99% or more lactose, while HS-6 170219 is for those containing less than 99% lactose.
- Can I use HS-4 1702 for artificial honey?
- Yes, artificial honey can be classified under HS-4 1702, provided it meets the criteria specified for sugars.
- What should I do if my glucose syrup contains added flavors?
- If your glucose syrup contains added flavors, it may not fit under HS-4 1702 and could require a different classification.
- How do I classify maple syrup with added flavoring?
- Maple syrup with added flavoring does not qualify for HS-6 170220 and should be classified under a different heading.
- What is the HS code for fructose syrup with more than 50% fructose?
- Use HS-6 170260 for fructose syrup containing more than 50% fructose.
- Are there any specific import regulations for sugars?
- Yes, specific import regulations may apply depending on the type of sugar and its composition, so always check local customs requirements.
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HS-6 subheadings (8)
- 170211Sugars; lactose and lactose syrup, containing by weight 99% or more lactose, expressed as anhydrous lactose, calculated on the dry matter
- 170219Sugars; lactose and lactose syrup, containing by weight less than 99% lactose, expressed as anhydrous lactose, calculated on the dry matter
- 170220Sugars; maple sugar, chemically pure, in solid form; maple syrup, not containing added flavouring or colouring matter
- 170230Sugars; 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
- 170240Sugars; 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
- 170250Sugars; fructose, chemically pure, in solid form
- 170260Sugars; fructose, other than chemically pure fructose, and fructose syrup (containing in the dry state more than 50% by weight of fructose), excluding invert sugar
- 170290Sugars; 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