HS Code 151620
Hydrogenated Vegetable Fats and Oils
HS code 151620 identifies vegetable fats and oils that have been partly or wholly hydrogenated, inter-esterified, or re-esterified but remain in a simple proces
6-digit Section IIIFCL
HS Code 151620 — Hydrogenated Vegetable Fats and Oils
This code is for vegetable oils that have been hardened through hydrogenation or had their molecular structure rearranged (esterification). These are key ingredients in shortening, vegetable ghee, and industrial food manufacturing.
What's included
- Hydrogenated palm oil
- Vegetable ghee
- Hardened soybean oil
- Inter-esterified cocoa butter substitutes
What's excluded
- Margarine → use
151710(Margarine contains added water/emulsifiers making it a preparation.)
Common examples
- Hardened palm kernel oil
- Hydrogenated sunflower oil
- Vegetable shortening (100% fat)
- Inter-esterified rapeseed oil
Frequently asked questions
Is this code for liquid oil?
It can be, but usually refers to oils that have been solidified or structured to remain stable at room temperature.
Trade & shipping notes
- Typical duty range: 5% - 20%
- Documentation: Phytosanitary certificates are frequently required.
- Typical shipping mode: FCL
- Top exporters: Malaysia, Indonesia, India
- Top importers: Egypt, China, United Arab Emirates
Related HS codes
Key takeaway
Essential for high-stability fats used in commercial baking and frying.
Related HS codes
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