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16.03 Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates.
Though obtained from different sources, the extracts of this heading have very similar physical characteristics (appearance, odour, flavour, etc.) and chemical composition.
The heading includes :(1) Meat extracts. These are concentrates generally obtained by boiling or steaming meat under pressure and concentrating the resultant liquid after removal of the fat by filtration or centrifuging. These extracts may be solid or liquid according to the degree of concentration. (2) Meat juices obtained by pressing raw meat. (3) Extracts of fish or of crustaceans, molluscs or other aquatic invertebrates. Extracts of fish are obtained, e.g., by concentrating water extracts of the flesh of herring or other fish or made from fish meal (whether or not defatted); during the production all or part of the constituents which give the fishy taste (e.g., trimethylamine in the case of sea fish) may be eliminated and such extracts therefore have characteristics similar to those of meat extracts. (4) Juices obtained by pressing raw fish or crustaceans, molluscs or other aquatic invertebrates.
All these products may contain salt or other substances added in sufficient quantities to ensure their preservation.
Extracts are used for making certain food preparations such as soups (whether or not concentrated) and sauces. Juices are used mainly as dietetic foods.
The heading does not cover :(a) Soups and broths and preparations therefor and homogenised composite food preparations containing meat, fish, etc., extract (including soups and broths in the form of tablets or cubes) which in addition to such products contain other substances such as fat, gelatin and usually a large proportion of salt (heading 21.04). (b) Fish or marine mammal solubles of heading 23.09. (c) Medicaments in which any products of this heading serve merely as a support or vehicle for medicinal substances (Chapter 30). (d) Peptones and peptonates (heading 35.04).
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