Site map
Chapter 17 – Sugars and sugar confectionery
Items under “Chapter 17 – Sugars and sugar confectionery” (4). Each links to its page and to its own sub-map.
↑ Up one level: SECTION IV Open page → sitemap.xml · 144 XML sitemaps following the content tree; every page carries hreflang links for all languages.
-
- 1702.11.00 – - - Containing by weight 99% or more lactose, expressed as anhydrous lactose, calculated on the dry matter
- 1702.19.00 – - - Other
- 1702.20.00 – - Maple sugar and maple syrup
- 1702.30 – - Glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight o…
- 1702.30.10 – - - Glucose
- 1702.30.20 – - - Glucose syrup
- 1702.40.00 – - Glucose and glucose syrup, containing in the dry state at least 20% but less than 50% by weight of fructose…
- 1702.50.00 – - Chemically pure fructose
- 1702.60 – - Other fructose and fructose syrup, containing in the dry state more than 50% by weight of fructose, excludi…
- 1702.60.10 – - - Fructose
- 1702.60.20 – - - Fructose syrup
- 1702.90 – - Other, including invert sugar and other sugar and sugar syrup blends containing in the dry state 50% by wei…
- 1702.90.11 – - - - Chemically pure maltose
- 1702.90.19 – - - - Other
- 1702.90.20 – - - Artificial honey, whether or not mixed with natural honey
- 1702.90.30 – - - Flavoured or coloured sugars (excluding maltose)
- 1702.90.40 – - - Caramel
- 1702.90.51 – - - - Coconut sap sugar
- 1702.90.59 – - - - Other
- 1702.90.91 – - - - Sugar syrups
- 1702.90.99 – - - - Other