Mexican Crema Sour Cream 30% Butterfat
Traditional Mexican-style crema sour cream with 30% butterfat, fluid cultured product similar to European crème fraîche. Classifies under HTS 0403.90.16.00 as 'other' sour cream ≤45% butterfat. Note: Mexican origin excluded from certain dairy quotas.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If acidified milk rather than fermented sour cream
Acidified (non-cultured) milk products have separate subheading from fermented products
If containing butterfat substitute oils
Products replacing milkfat with vegetable oils classified as butter substitutes in 2106
If processed into cheese substitute
Fermented cream products meeting cheese criteria (fat/dry matter specs) classified as cheese
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Import Tips & Compliance
• Mexican products exempt from many Chapter 4 quotas per US Notes; still requires FDA prior notice; ensure country of origin marking distinguishes from quota-restricted sources
Related Products under HTS 0403.90.16.00
Cultured Sour Cream 18% Butterfat
A fluid cultured sour cream made from pasteurized cream fermented with lactic acid bacteria, containing 18% butterfat by weight. It falls under HTS 0403.90.16.00 as sour cream with not over 45% butterfat, in fluid form, and not specifically provided for elsewhere in the subheading. This product is used as a topping for baked goods and in cooking.
Organic Fluid Sour Cream 36% Butterfat
Premium organic sour cream produced from grass-fed cow milk, cultured to 36% butterfat content in fluid consistency. Classified under HTS 0403.90.16.00 as 'other' fluid sour cream not exceeding 45% butterfat. Ideal for gourmet cooking and high-end retail.
Grade A Pasteurized Sour Cream 24% Fat
Commercial Grade A sour cream pasteurized after culturing, with 24% butterfat, sold in fluid form for retail distribution. Meets HTS 0403.90.16.00 criteria as sour cream under 45% butterfat, not otherwise specified. Commonly used in dips and dressings.
Full Fat Fluid Buttermilk Sour Cream Blend
Blend of cultured buttermilk and sour cream with combined butterfat under 45%, maintained in fluid state. Falls under HTS 0403.90.16.00 as sour cream/other fluid buttermilk products. Used in baking and commercial food service.
European Style Liquid Crème Fraîche 42% Fat
French-style crème fraîche with 42% butterfat, thick cultured fluid cream product. HTS 0403.90.16.00 classification as sour cream ≤45% butterfat in fluid form, other. Popular in fine dining applications.
Artisanal Small Batch Sour Cream 15% Butterfat
Handcrafted sour cream from local dairies with 15% butterfat, minimally processed fluid product. Classifies in HTS 0403.90.16.00 as other sour cream under 45% butterfat. Premium retail positioning.