What is HS code 170199 used for?
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HS-6 · Subheading
170199
Sugars; sucrose, chemically pure, in solid form, not containing added flavouring or colouring matter
Heading 1701 — Cane or beet sugar and chemically pure sucrose, in solid form
Chapter 17: Sugars and sugar confectionery
Plain-language overview
Use HS-6 170199 when importing or exporting chemically pure sucrose in solid form that does not contain added flavoring or coloring. For instance, this code applies to bulk shipments of white sugar used in food manufacturing.
This code specifically covers sucrose derived from cane or beet sugar, distinguishing it from HS-6 170200, which includes sugars with added flavoring or coloring. If your product has any additives, you will need to classify it differently.
In contrast to HS-6 170191, which pertains to sucrose in solid form that is not chemically pure, HS-6 170199 is strictly for pure sucrose. Ensure your product meets the purity criteria to avoid misclassification.
When considering this HS-6, think about how the sugar will be used. Applications can range from baking and cooking to industrial uses in confectionery production.
Keywords & topics
Useful terms traders and brokers use for this HS-6 subheading.
chemically pure sucrose · sugar in solid form · bulk sugar shipments · white sugar for baking · sugar for food manufacturing · sugar cubes · sugar for confectionery · granulated sugar · sugar packaging · sugar export regulations · sucrose classification · sugar import requirements · pure sucrose products · sugar industry standards · sugar purity criteria · cane sugar · beet sugar
Examples
Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.
- Bulk shipments of granulated white sugar for food processing
- Packages of sugar sold to bakeries for cake production
- Pallets of sugar used in soft drink manufacturing
- Sugar cubes for coffee shops and restaurants
- Sacks of sugar for candy production
- Sugar sold in retail bags for home baking
- Ingredients for jam and jelly making
- Sugar used in pharmaceutical formulations
Common questions
Frequent classification questions with short practical guidance.
How do I classify sucrose in solid form?
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Is sucrose with additives classified under 170199?
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What products fall under HS-6 170199?
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Can I use 170199 for sugar cubes?
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What are the import requirements for sucrose?
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How to determine sugar purity for classification?
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Are there specific regulations for exporting sugar?
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Related topics
Common real-world topics that come up during code comparison.
How to classify pure sucrose without additives
Use this topic to narrow your shortlist, then validate the final code against legal wording.
What is the difference between HS-6 170199 and 170200
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
Examples of products classified under HS-6 170199
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Importing sucrose in solid form guidelines
Check the exact product specs and destination-country tariff notes before finalizing the code.
Understanding sugar classification for trade
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What to know about sucrose purity for HS codes
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Regulations for importing white sugar
Check the exact product specs and destination-country tariff notes before finalizing the code.
How to ensure compliance with sugar import codes
Check the exact product specs and destination-country tariff notes before finalizing the code.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of sugar are covered under HS-6 170199?
- HS-6 170199 covers chemically pure sucrose in solid form, specifically without any added flavoring or coloring.
- Can I use HS-6 170199 for flavored sugars?
- No, if your sugar has any added flavoring or coloring, you should classify it under HS-6 170200 instead.
- What should I do if my product contains additives?
- If your product contains any additives, you need to check the appropriate HS code, likely HS-6 170200 for flavored sugars.
- How can I verify the purity of my sucrose?
- To verify purity, you may need to conduct laboratory tests and obtain documentation proving that your sucrose meets the chemical purity standards.
- Are there specific labeling requirements for sucrose imports?
- Yes, ensure your packaging complies with local regulations, including ingredient lists and purity declarations.
- What are the common uses for sucrose classified under HS-6 170199?
- Common uses include baking, candy production, beverage sweetening, and as an ingredient in various food products.
- Is there a difference between cane sugar and beet sugar in this classification?
- No, both cane and beet sugars that meet the criteria for purity are classified under HS-6 170199.
- What documentation is needed for importing sucrose?
- You typically need a commercial invoice, packing list, and possibly a certificate of analysis confirming the purity of the sucrose.
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