|
15.15 Other fixed vegetable or mircrobial fats and oils (including jojoba oil) and their fractions, whether or not refined, but not chemically modified.
Linseed oil and its fractions :
Maize (corn) oil and its fractions :
This heading covers single, fixed vegetable or microbial fats and oils and their fractions (see the General Explanatory Note, Part (B)) other than those specified in headings 15.07 to 15.14. The following are of particular commercial importance :(1) Linseed oil, obtained from the seeds of the flax plant (Linum usitatissimum). This oil is one of the most important of the drying oils. Linseed oil varies from yellow to brownish in colour and has an acrid taste and smell. On oxidation it forms a very tough elastic film. The oil is used chiefly in making paints, varnishes, oil cloth, putty, soft soap, printing inks, alkyd resins or pharmaceuticals. Cold pressed linseed oil is edible. (2) Maize (corn) oil, obtained from the kernels of maize, most of the lipids (around 80 %) being contained in the germ. The crude oil has many industrial uses, e.g., in making soap, lubricants, leather dressing, etc. The refined oil is edible and is used for cooking, in bakeries, for mixing with other oils, etc. Maize oil is a semi-drying oil. (3) Castor oil comes from the seeds of Ricinus communis. It is a non drying, thick, generally colourless or lightly coloured oil, which was formerly used chiefly in medicine as a purgative, but is now used in industry as a plasticiser in lacquers or nitrocellulose, in the production of dibasic acids, elastomers or adhesives, surface active agents, hydraulic fluids, etc. (4) Sesame oil, obtained from the seeds of an annual herb, Sesamum indicum. It is a semi drying oil, the finer grades of which are used in shortenings, salad oil, margarine and similar food products, and in medicines. The poorer grades are used for industrial purposes. (5) Microbial fats and oils, also known as single cell oils (SCOs), are obtained by extracting lipids from oleaginous microorganisms such as fungi (including yeasts), bacteria and microalgae. These lipids contain a high percentage of triacylglycerols (TAGs), mainly of polyunsaturated fatty acids such as arachidonic acid and linoleic acid, which are liquid at room temperature. They may be used for the same range of purposes for which vegetable oils are used. Oils obtained from other oleaginous multi-cellular microorganisms are also included in this heading.
For example : (a) Arachidonic acid oil (ARA), obtained from the fungus Mortierella alpina, is a yellow or orange-yellow liquid which may be used as an ingredient in food, animal feed, medicine or cosmetics. (b) Schizochytrium oil, obtained from the microalgae Schizochytrium sp., which may be used as an ingredient in food.
Oleaginous microorganisms from which microbial fats and oils are obtained include, inter alia, yeasts, fungi, microalgae and bacteria. (6) Tung oil, (China wood oil) obtained from the seeds of different species of the genus Aleurites (e.g., A. fordii, A. montana). It is pale yellow to dark brown in colour, dries very rapidly and has preservative and waterproofing qualities. Its main use is in the manufacture of varnishes and paints (7) Jojoba oil, often described as a liquid wax, a colourless or yellowish, odourless liquid, consisting mainly of esters of higher fatty alcohols, obtained from the seeds of desert shrubs of the genus Simmondsia (S. californica or S. chinensis), used as a substitute for sperm oil, e.g., in cosmetic preparations. (8) The products known as vegetable tallows (chiefly Borneo tallow and Chinese vegetable tallow), obtained by processing certain oleaginous seeds. Borneo tallow is in the form of crystalline or granular cakes, white outside and greenish yellow inside. Chinese tallow is a solid, waxy substance, greenish in colour and with a slightly aromatic odour, oily to the touch. (9) The products known by the trade as myrtle wax and Japan wax, which are actually vegetable fats. Myrtle wax, extracted from various kinds of myrtle berries, is presented in the form of hard, greenish yellow cakes with a waxy appearance and a characteristic odour reminiscent of balsam. Japan wax is a substance extracted from the fruit of several varieties of Chinese or Japanese trees of the Rhus family. It takes the form of greenish, yellowish or white, waxy-looking tablets or discs, crystalline and brittle, with a faintly resinous odour. Subheading Explanatory Note. Subheadings 1515.11 and 1515.21
See the Explanatory Note to subheading 1507.10.
|
제3부 지방과 기름
> 제15류 지방과 기름
> 제1515호 기타 식물성 유지 
clhs@clhs.co.kr 
070-4214-8300