Restaurant-Grade Sour Cream 28% Butterfat
High-volume sour cream specifically cultured for foodservice with 28% butterfat, excellent stability under heat. Subject to HTS 0403.90.04.00 quota licensing per U.S. note 5 as fluid sour cream ≤45% butterfat. Bulk packaging for restaurants.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If anhydrous butteroil content
If principally butter-derived components, may classify under butter provisions.
If margarine-type dairy blend
Emulsions with vegetable fats become salad/ cooking fats under 1517.
If butter substitute cream
Over 45% fat substitutes subject to separate butter oil quota.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Large volume importers should secure multiple licenses; temperature control critical (max 4°C); bulk declarations use actual drained weight excluding packaging
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.