RICE PROTEIN VALUABLE IN THE PRODUCTION OF RICE SYRUP FROM RICE FLOUR. ADDITIVE FOR THE FOOD INDUSTRY. ALTERNATIVE PROTEIN SOURCE IN FOOD SUPPLEMENTS. IN THE QUALITIES 50%, 65% AND 80%. COMPOSITION (50% QUALITY) :PROTEIN 48 - 52%, CRUDE FIBER 1.8 - 2.4%, MOISTURE 5 - 6%, FAT 2..6%, ASH 2.5 -3.5%, STARCH NIL. A FINE BEIGE POWDER MADE FROM RESIDUES OF RICE MILLING. EXTRACTED FROM THE WASTE RICE BRAN WHICH CONTAINS OIL AND PROTEIN. A RESIDUE FROM THE MANUFACTURE OF STARCH.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIR)S GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 2303 FOR RESIDUES OF STARCH MANUFACTURE AND SIMILAR RESIDUES, BEET-PULP, BAGASSE AND OTHER WASTE OF SUGAR MANUFACTURE, BREWING OR DISTILLING DREGS AND WASTE, WHETHER OR NOT IN THE FORM OF PELLETS . GIR 6 HAS BEEN USED TO CLASSIFY THE PRODUCT TO SUBHEADING 230310 - RESIDUES OF STARCH MANUFACTURE AND SIMILAR RESIDUES HS CODE 23031090 - OTHER THAN RESIDUES FROM THE MANUFACTUREW OF STARCH FROM MAIZE.