## Common ground
All options refer to corn syrup-based products used in food, industrial, or consumer applications.
## Options at a glance
**1702.60 – Fructose Corn Syrup**
- **Defining trait:** Contains primarily fructose and is unflavored/uncolored.
- **Typical examples:** High-fructose corn syrup (HFCS), sweetener for soft drinks.
- **Best fit when:** Pure fructose-rich syrup used in beverages or processed foods without added flavors/colors.
**1702.90 – Blended Syrups**
- **Defining trait:** Mix of sucrose, glucose, fructose, and corn syrup; no additives.
- **Typical examples:** Syrup blends for baking or confectionery.
- **Best fit when:** Product combines multiple sugars but remains free of coloring/flavoring.
**1806.90 – Chocolate Syrup**
- **Defining trait:** Contains corn syrup as a base, with chocolate flavor and texture.
- **Typical examples:** Sweetened chocolate sauce for desserts or drinks.
- **Best fit when:** Product is primarily a flavored syrup with chocolate as the main ingredient.
**1901.20 – Bakers’ Mixes & Doughs**
- **Defining trait:** Corn syrup is an ingredient in pre-made doughs or mixes for baked goods.
- **Typical examples:** Pancake mix, cake batter mix containing corn syrup.
- **Best fit when:** Product is a ready-to-use mixture for baking, not a standalone syrup.
**1901.90 – Dairy-Containing Preparations**
- **Defining trait:** Corn syrup combined with dairy (e.g., milk, condensed milk).
- **Typical examples:** Sweetened milk-based desserts or puddings.
- **Best fit when:** Product includes both corn syrup and significant dairy content.
**2103.90 – Prepared Seasoning**
- **Defining trait:** Corn syrup used as a base for savory or umami seasonings.
- **Typical examples:** BBQ sauce, teriyaki glaze.
- **Best fit when:** Product is a seasoning with sweet-savory profile, not primarily sweet.
**2106.90 – Flavored/Colored Syrups**
- **Defining trait:** Contains artificial flavors, colors, or other additives.
- **Typical examples:** Rainbow syrup, flavored syrups for coffee or drinks.
- **Best fit when:** Product has added artificial flavoring, coloring, or non-sugar ingredients.
**3824.60 – Hydrogenated Corn Syrup**
- **Defining trait:** Chemically altered (hydrogenated) for stability; used in non-food industries.
- **Typical examples:** Ingredient in cosmetics, pharmaceuticals, plastics.
- **Best fit when:** Product is used outside food—e.g., in skincare or industrial products.
## Key differences
| Option | Primary Use | Additives? | Dairy Present? | Main Industry |
|-------|-------------|------------|----------------|---------------|
| 1702.60 | Food sweetener | No | No | Food |
| 1702.90 | Sugar blend | No | No | Food |
| 1806.90 | Chocolate syrup | No (chocolate is flavor) | No | Food |
| 1901.20 | Baking mix | No | No | Food |
| 1901.90 | Dairy dessert | No | Yes | Food |
| 2103.90 | Seasoning | Yes (non-sweet) | No | Food |
| 2106.90 | Flavored syrup | Yes (artificial) | No | Food |
| 3824.60 | Industrial use | No | No | Non-food |
## How to choose
- Is it used in baking or doughs? → 1901.20
- Does it contain dairy (e.g., milk, condensed milk)? → 1901.90
- Is it a chocolate-flavored syrup? → 1806.90
- Does it have artificial flavors/colors? → 2106.90
- Is it used in cosmetics/pharma/plastics? → 3824.60
- Is it pure fructose corn syrup (no additives)? → 1702.60
- Is it a blend of sugars without additives? → 1702.90
- Is it a savory seasoning with sweet base? → 2103.90
## Overlaps & pitfalls
- A chocolate syrup with artificial colors could fit both 1806.90 and 2106.90.
- A dairy-based dessert with artificial flavors fits both 1901.90 and 2106.90.
- **Priority rule:** Choose based on the product’s MAIN function—e.g., if it's a seasoning, use 2103.90; if it's a sweetener, use 1702.60