Chapter 11 covers products of the milling industry, including flour, groats, meal and starch of cereals or of vegetable tubers, as well as gluten. Products of this chapter are generally made from cereals by grinding, sifting or processing, but exclude baked pastries, ready-to-eat cereal foods, etc. The core characteristic is that the degree of processing lies between primary agricultural products and food, requiring further processing or direct use in the food industry. Heading 1109 specifically covers gluten, whether or not dried. Gluten is a protein complex extracted from cereals (mainly wheat), obtained by washing dough to remove starch. This heading covers raw gluten, dried gluten and vital gluten, but excludes meat analogues made from gluten (classified under Chapter 21) or gluten hydrolysates used as food additives (classified under Chapter 35). The first 2 digits "11" represent Chapter 11: Products of the milling industry; malt; starches; inulin; wheat gluten. The 3rd-4th digits "09" represent heading 1109: Gluten, whether or not dried. Since gluten is not further subdivided in the HS classification, the 5th-6th digits are "00", i.e., subheading 110900. The overall code 110900 indicates gluten (whether or not dried), belonging to a single heading under Chapter 11, with no further subheadings. Gluten is a by-product of wheat starch production, mainly composed of protein, and meets the definition of products of the milling industry under Chapter 11. It is different from starch (1108) and cereal flour (1101-1103), and also different from gluten products (1902 or 2106). Therefore, based on its source and processing method, classification under 110900 is the most accurate.

Product name: Declared commodity name, which should clearly be gluten, and may indicate the state such as raw gluten, dried gluten or vital gluten. Composition content: The protein content of gluten (usually calculated on a dry basis), as well as moisture, ash, etc., must be declared truthfully. Source: Indicate the type of cereal from which the gluten is extracted, such as wheat, corn, etc., usually wheat. State: Declare the physical state of the gluten: raw (wet), dried or vital (undenatured). Packaging specifications: Declare the packaging method and net weight, such as 25kg/bag, to facilitate customs inspection. Use: Explain the use of gluten, such as food raw material, feed additive, etc. Brand: Declare the brand name; if there is no brand, fill in "none". Product name: Gluten (dried gluten); Composition content: protein 80%, moisture 10%, ash 1%; Source: wheat; State: dried; Packaging specifications: 25kg/bag; Use: food raw material; Brand: none. Confusing gluten with starch and incorrectly classifying under 1108. Failing to distinguish gluten from gluten products, leading to classification under 1902 or 2106. Ignoring the declaration of state; regulatory conditions for raw gluten and dried gluten may differ.

The core basis for classification is the source, processing method and composition of the commodity. Gluten must be a protein complex obtained by washing dough to remove starch, mainly from wheat. If other ingredients are added or it is further processed into products, it may be classified under other headings. At the same time, reference should be made to the Import and Export Tariff and its notes to ensure compliance with the description of 1109. 1108 Starch: Starch is a carbohydrate, while gluten is a protein. Starch is classified under 1108, and gluten under 1109. If the commodity is starch, the code is different. 1902 Pasta: 1902 covers pasta (such as macaroni, noodles), which are foods made by further processing gluten. Gluten itself is not made into pasta, so it is classified under 1109. 2106 Other food preparations: 2106 includes meat analogues made from gluten, etc. If gluten has been seasoned or made into ready-to-eat products, it is classified under 2106. 3504 Peptones and protein derivatives: 3504 covers modified proteins such as gluten hydrolysates. If gluten has been hydrolyzed or denatured, it is classified under 3504. Is the commodity a protein obtained by washing dough to remove starch? Has no other ingredient been added and has it not been further processed? Is it in a dried or raw state? Is the source wheat or other cereals? Has it not been made into pasta or meat analogues?

What is the HS code for gluten? The HS code for gluten is 110900, belonging to Chapter 11 products of the milling industry. Whether or not dried, it is classified under this code. Are gluten and wheat gluten meal the same thing? Yes, wheat gluten meal is a common name for gluten, specifically referring to dried vital gluten, and the HS code is also 110900. What elements need to be declared for gluten import and export? Product name, composition content, source, state, packaging specifications, use, brand, etc. need to be declared to ensure accurate classification. What is the difference between the HS codes for gluten and starch? Gluten is a protein and is classified under 110900; starch is a carbohydrate and is classified under 1108. The composition and processing of the two are different. How are gluten products classified? If gluten is made into pasta, it is classified under 1902; if made into meat analogues or seasoned ready-to-eat products, it is classified under 2106. Only gluten itself is classified under 1109. How can the tariff rate for gluten be checked? Tariff rates may change. The latest rates can be checked through the General Administration of Customs website or the Import and Export Tariff, or by consulting a customs broker. Are there regulatory conditions for gluten import and export? There may be regulatory conditions involving animal and plant quarantine, food hygiene, etc. The specific requirements need to be checked against customs regulations according to the source country and use. Can gluten be classified under other codes? If gluten has been hydrolyzed or denatured, it may be classified under 3504; if mixed with other substances, it may be classified under other headings.