WCO Explanatory Notes reproduced for reference. © World Customs Organization. Verify against official WCO publication.
11.08 - Starches; inulin. - Starches : 1108.11 - - Wheat starch 1108.12 - - Maize (corn) starch 1108.13 - - Potato starch - - Manioc (cassava) starch 1108.19 - - Other starches 1108.14 Starches, which chemically are carbohydrates, are contained in the cells of many vegetable products. The most important sources of starch are the cereal gains (e.g., maize (corn), wheat and rice), certain lichens, certain tubers and roots (potato, manioc, arrowroot, etc.) and the pith of the sago palm. Starches are white odourless powders composed of fine ains which crackle when rubbed between the fingers. They general1 give an intense dar blue colour with iodine (except amylopectin starches, where the co our is reddish brown). Viewed under the microsco e m polarised light the ains display characteristic dark polarisation crosses. They are insolu!Ile in cold water, but, if eated in water to above their gelatinisation tem erature (about 60 "C for most starches), the grains break up and a starch paste is formed. dtarches are commercially processed to ve a wide range of products classified under other headings, e.g., modified starch, roaste soluble starch, dextrin, malto-dextrin, dextrose, glucose. They are also used as such in a wide variety of industries, especially the food, paper, paper converting and textile industries. r r f f The heading also includes inulin; this is chemically similar to starch but gives a light yellowish-brown coloration with iodine instead of blue. It is extracted from Jerusalem artichokes, dahlia roots and chicory roots. When hydrolised by long boiling in water it forms fructose (laevulose). This heading excludes, inter aiia : (a) Starch preparations of heading 19.01. (b) Tapioca and substitutes therefore prepared from starches (see the Explanatory Note to heading 19.03). (c) Starches put up as perfimery or toilet preparations (Chapter 33). (d) Dextsins and other modified starches of beading 35.05. (e) Glues based on starch (heading 35.05 or 35.06). ( Prepared glazings or dressings made fiom starch (heading 38.09). (g) Isolated amylopectin and isolated amylose obtained by the fractionation of starch (heading 39.13). -
1.- This Chapter does not cover : (a) Roasted malt put up as coffee substitutes (heading 09.01 or 21.01); (b) Prepared flours, groats, meals or starches of heading 19.01; (c) Corn flakes or other products of heading 19.04; (d) Vegetables, prepared or preserved, of heading 20.01, 20.04 or 20.05; (e) Pharmaceutical products (Chapter 30); or (f) Starches having the character of perfumery, cosmetic or toilet preparations (Chapter 33). 2.- (A) Products from the milling of the cereals listed in the table below fall in this Chapter if they have, by weight on the dry product : (a) a starch content (determined by the modified Ewers polarimetric method) exceeding that indicated in Column (2); and (b) an ash content (after deduction of any added minerals) not exceeding that indicated in Column (3). Otherwise, they fall in heading 23.02. However, germ of cereals, whole, rolled, flaked or ground, is always classified in heading 11.04. (B) Products falling in this Chapter under the above provisions shall be classified in heading 11.01 or