Tricalcium Syrup

[Enrique Vasquez]

ICECREAM: Milkfat and nonfat milk, chocolate flavored chips [sugar, hydrogenated palm kernel oil, cocoa powder (processed with alkali), dextrose, cocoa powder, whey powder, soy lecithin, vanilla], corn syrup, sugar, whey, contains less than 2% of mono and diglycerides, guar gum, locust bean gum, calcium sulfate, polysorbate 80, carrageenan, natural flavors, annatto (color). CHOCOLATE CHIP COOKIES: Sugar, enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat flour, chocolate flavored drops (sugar, hydrogenated palm kernel oil, cocoa, cocoa processed with alkali, dextrose, soy lecithin), shortening (palm oil), water, margarine [palm oil, water, salt, mono and diglycerides, soy lecithin, sodium benzoate (preservative), artificial flavor, beta-carotene (color), vitamin A palmitate], semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, dextrose, soy lecithin, salt, artificial flavor), contains less than 2% of baking soda, corn syrup, eggs, molasses, natural flavors, salt, white chocolate flavored powder [sugar, creamer (coconut oil, corn syrup solids, sodium caseinate, sugar, tricalcium phosphate, dipotassium phosphate, propylene glycol esters of fatty acids, mono and diglycerides, salt, artificial flavor), maltodextrin, natural and artificial flavor, guar gum, xanthan gum].

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Date syrup as an economical source of carbohydrates and immobilized Aspergillus niger J4, which was entrapped in calcium alginate pellets, were employed for enhancing the production of citric acid. Maximum production was achieved by pre-treating date syrup with 1.5% tricalcium phosphate to remove heavy metals. The production of citric acid using a pretreated medium was 38.87% higher than an untreated one that consumed sugar. The appropriate presence of nitrogen, phosphate and magnesium appeared to be important in order for citric acid to accumulate. The production of citric acid and the consumed sugar was higher when using 0.1% ammonium nitrate as the best source of nitrogen. The production of citric acid increased significantly when 0.1 g/l of KH2PO4 was added to the medium of date syrup. The addition of magnesium sulfate at the rate of 0.20 g/l had a stimulating effect on the production of citric acid. Maximum production of citric acid was obtained when calcium chloride was absent. One of the most important benefits of immobilized cells is their ability and stability to produce citric acid under a repeated batch culture. Over four repeated batches, the production of citric acid production was maintained for 24 days when each cycle continued for 144 h. The results obtained in the repeated batch cultivation using date syrup confirmed that date syrup could be used as a medium for the industrial production of citric acid.

It cannot be precipitated directly from aqueous solution. Typically double decomposition reactions are employed, involving a soluble phosphate and calcium salts, e.g. (NH4)2HPO4 + Ca(NO3)2.[6] is performed under carefully controlled pH conditions. The precipitate will either be "amorphous tricalcium phosphate", ATCP, or calcium deficient hydroxyapatite, CDHA, Ca9(HPO4)(PO4)5(OH), (note CDHA is sometimes termed apatitic calcium triphosphate).[6][7][8] Crystalline tricalcium phosphate can be obtained by calcining the precipitate. β-Ca3(PO4)2 is generally formed, higher temperatures are required to produce α-Ca3(PO4)2.

There are differences in chemical and biological properties between the β and α forms, the α form is more soluble and biodegradable. Both forms are available commercially and are present in formulations used in medical and dental applications.[10]

Calcium phosphate is one of the main combustion products of bone (see bone ash). Calcium phosphate is also commonly derived from inorganic sources such as mineral rock.[11]Tricalcium phosphate occurs naturally in several forms, including:

Biphasic calcium phosphate, BCP, was originally reported as tricalcium phosphate, but X-Ray diffraction techniques showed that the material was an intimate mixture of two phases, hydroxyapatite (HA) and β-tricalcium phosphate.[12] It is a ceramic.[13] Preparation involves sintering, causing irreversible decomposition of calcium deficient apatites[7] alternatively termed non-stoichiometric apatites or basic calcium phosphate.[14] An example is:[15]

It is also used as a nutritional supplement[19] and occurs naturally in cow milk,[citation needed] although the most common and economical forms for supplementation are calcium carbonate (which should be taken with food) and calcium citrate (which can be taken without food).[20] There is some debate about the different bioavailabilities of the different calcium salts.

It can be used as a tissue replacement for repairing bony defects when autogenous bone graft is not feasible or possible.[21][22][23] It may be used alone or in combination with a biodegradable, resorbable polymer such as polyglycolic acid.[24] It may also be combined with autologous materials for a bone graft.[25][26]

CLA-2-17:RR:NC:2:228 D83347

Mr. Jose Rodriguez

Diversified Foods, Inc.

P.O. Box 56278

New Orleans, LA 70156-6278

RE: The tariff classification of a gelatin dessert mix and an instant breakfast drink mix from Costa Rica

Dear Mr. Rodriguez:

In your letter dated October 5, 1998 you requested a tariffclassification ruling. Your letter was received by this officeon October 15, 1998.

Ingredients breakdowns and copies of the package labelingwere submitted. The instant breakfast drink mix is a powder,packed for retail sale in containers holding 27 ounces (765grams), net weight. The orange-flavored mix consists ofapproximately 90 percent sugar, 5 percent citric acid, 1.7percent tricalcium phosphate, and less than one percent each ofpotassium citrate, flavor, modified food starch, ascorbic acid,maltodextrin, gums, corn syrup solids, orange solids, artificialcolors, and vitamins. The tropical punch-flavored mix iscomposed of approximately 90 percent sugar, 4 percent dextrose, 3percent citric acid, 1.5 percent flavor, and less than onepercent each of sodium citrate, tricalcium phosphate, ascorbicacid, maltodextrin, gums, corn syrup solids, artificial color,and vitamins. The gelatin dessert mix is a powder composed ofapproximately 89 percent sugar, 8 percent gelatin, 1.5 percentfumaric acid, one percent disodium phosphate, and less than onepercent each of sodium citrate, flavor, artificial color, andcalcium sulfate. The gelatin dessert mix is produced in threedifferent flavors, and packed for sale to food service customers,in containers holding 24 ounces (680 grams), net weight.

The applicable subheading for the instant breakfast drinkmix, if imported in quantities that fall within the limitsdescribed in additional U.S. note 8 to chapter 17, will be1701.91.5400 Harmonized Tariff Schedules of the United States(HTS), which provides for cane or beet sugar and chemically puresucrose in solid form: other...containing added flavoring matterwhether or not containing added coloring...articles containingover 10 percent by dry weight of sugar described in additionalU.S. note 3 to chapter 17...described in additional U.S. note 8to chapter 17 and entered pursuant to its provisions. The rateof duty will be 6 percent ad valorem. If the quantitative limitsof additional U.S. note 8 to chapter 17 have been reached, theproduct will be classified in subheading 1701.91.5800, HTS, anddutiable at the rate of 35.9 cents per kilogram plus 5.4 percentad valorem. In addition, products classified in subheading1701.91.5800, HTS, will be subject to additional duties based ontheir value, as described in subheadings 9904.17.49 to9904.17.56, HTS.

The applicable subheading for the gelatin dessert mix willbe 2106.90.5870, HTS, which provides for food preparations notelsewhere specified or included...other...ofgelatin...other...containing sugar derived from sugar cane orsugar beets. The rate of duty will be 5.2 percent ad valorem.

Articles which are classifiable under subheading1701.91.5400 and 2106.90.5870, HTS, which are products of CostaRica are entitled to duty free treatment under the GeneralizedSystem of Preferences (GSP) and the Caribbean Basin EconomicRecovery Act (CBERA) upon compliance with all applicableregulations.

This ruling is being issued under the provisions of Part 177of the Customs Regulations (19 C.F.R. 177).

A copy of the ruling or the control number indicated aboveshould be provided with the entry documents filed at the timethis merchandise is imported. If you have any questionsregarding the ruling, contact National Import Specialist StanleyHopard at 212-466-5760.

Sincerely,

Robert B. Swierupski

Director,

National Commodity

Specialist Division

SWANKY BENEDICT* buttermilk fried chicken, applewood smoked bacon, arugula and lemon oil on a house-made buttermilk biscuit topped with two poached eggs, hollandaise and paprika, served with hashbrowns.

GLUTEN FREE ENGLISH MUFFIN INGREDIENTS: Water, corn starch, tapioca starch, skim milk powder, corn flower, egg whites, cane sugar, flax seed meal, sunflower seeds, flax seed, millet flour, brown rice flour, canola oil and/or sunflower oil and/or safflower oil, cultured corn syrup solids and citric acid (mold inhibitor), salt, cellulose gum, yeast, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch monocalcium phosphate monohydrate, calcium sulfate), glucono-delta-lactone, pectin, sodium bicarbonate, sodium alginate, modified cellulose, corn meal, iron, niacin, tricalcium phosphate, pyridoxine hydrochloride, thiamine mononitrate, riboflavin. CONTAINS: Soy, Eggs, Milk.

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