WHITE CORN SYRUP. CORN SYRUP IS MADE FROM THE STARCH OF MAIZE, AND IS ALSO KNOWN AS GLUCOSE SYRUP. INGREDIENTS CORN 48%, MALT 2.7%, ENZYME 0.3%, WATER 49%. PRODUCT CONTAINS 0% FRUCTOSE, 0% SUCROSE AND THE MALT IS NOT CONSIDERED TO BE A FLAVOURING.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING: GENERAL INTERPRETATIVE RULES (GIRS) GIR 1 HAS BEEN USED TO CLASSIFY THE PRODUCT BY THE TERMS OF HEADING 1702 - OTHER SUGARS, INCLUDING CHEMICALLY PURE LACTOSE, MALTOSE, GLUCOSE AND FRUCTOSE, IN SOLID FORM; SUGAR SYRUPS NOT CONTAINING ADDED FLAVOURING OR COLOURING MATTER; ARTIFICIAL HONEY, WHETHER OR NOT MIXED WITH NATURAL HONEY; CARAMEL; GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 170230 - GLUCOSE AND GLUCOSE SYRUP, NOT CONTAINING FRUCTOSE OR CONTAINING IN THE DRY STATE LESS THAN 20% BY WEIGHT OF FRUCTOSE. CN CODE 17023090 - OTHER THAN IN THE FORM OF WHITE CRYSTALLINE POWDER TARIC CODE 1702309090 - OTHER THAN CONTAINING IN THE DRY STATE 99% OR MORE BY WEIGHT OF GLUCOSE. ALSO CLASSIFIED IN ACCORDANCE WITH: HSENS TO 1702