Cultured Whipping Cream Sour 32% Butterfat
Fermented whipping cream soured to 32% butterfat, ideal for stabilized whipped toppings and pastry fillings. Imported pursuant to HTS 0403.90.04.00 as sour cream ≤45% butterfat under additional U.S. note 5 quota licensing. Professional bakery ingredient.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If unfermented whipping cream
Without fermentation, heavy whipping cream (30-36% fat) stays in heading 0401.
If other fermented creams exceeding note 5 scope
Products outside specific sour cream/buttermilk quota description go to residual 0403.90.90.
If with stabilizers for compound toppings
Added stabilizers/gelling agents make compound food preparation under 2106.
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Import Tips & Compliance
• Certify whippable fat structure maintained post-fermentation; bulk packaging common - declare net drained weight; coordinate quota timing with production schedules
Related Products under HTS 0403.90.04.00
Cultured Sour Cream 18% Butterfat
Cultured sour cream made from pasteurized cream fermented with lactic acid bacteria, containing 18% butterfat by weight and intended for direct human consumption. It falls under HTS 0403.90.04.00 as sour cream with not over 45% butterfat, described in additional U.S. note 5 to chapter 4, requiring import licenses due to dairy quotas. Fluid form without concentration or added sweeteners.
Grade A Fluid Sour Cream 36% Butterfat
Premium Grade A sour cream produced by fermenting heavy cream to achieve characteristic tangy flavor and thick texture, with 36% milkfat content. Classified under HTS 0403.90.04.00 as fluid sour cream ≤45% butterfat pursuant to U.S. note 5 quota provisions for buttermilk/sour cream imports. Meets strict bacteriological standards for retail sale.
Organic Cultured Buttermilk 1% Butterfat
Organic fluid buttermilk produced by fermenting skimmed milk with live cultures, containing only 1% butterfat and certified USDA organic. Falls under HTS 0403.90.04.00 as low-fat buttermilk described in additional U.S. note 5, subject to import licensing for quota entry. Used primarily in baking and cooking.
Full Fat Mexican Sour Cream (Crema Fresca)
Traditional Mexican crema fresca, a cultured sour cream with 30% butterfat fermented to mild tangy flavor, thinner consistency than American sour cream. Imported under HTS 0403.90.04.00 pursuant to U.S. note 5 as sour cream ≤45% butterfat requiring quota license. Popular in Hispanic cuisine for tacos and sauces.
European Style Crème Fraîche 40% Butterfat
French-style crème fraîche naturally fermented heavy cream with 40% butterfat, known for rich nutty flavor from extended culturing. Classifies in HTS 0403.90.04.00 as fluid sour cream/fermented cream ≤45% butterfat under U.S. note 5 quota system. Used in gourmet cooking and pastries.
Low-Fat Bulgarian Buttermilk 0.5% Butterfat
Traditional Bulgarian buttermilk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, containing 0.5% butterfat. HTS 0403.90.04.00 applies as low-fat buttermilk under U.S. note 5 quota for sour cream/buttermilk imports. Probiotic-rich for health food market.