Cultured Dried Sour Cream 3% Fat (EU Quota Origin)
Freeze-dried sour cream from EU countries with 3% butterfat, retaining tangy fermented flavor for gourmet applications. Enters under HTS 0403.90.37.00 per General Note 15 provisions for low-fat dried fermented creams ≤6% butterfat. Distinct from whey products per Chapter 4 exclusion notes.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If classified as yogurt powder rather than sour cream
Yogurt (thicker fermentation product) has separate heading even when dried.
If primarily whey protein concentrate
Whey-derived products >95% lactose or high protein exclude from Chapter 4 dairy creams.
If for industrial food manufacturing preparations
Non-retail bulk preparations with other ingredients classify as miscellaneous food preps.
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Import Tips & Compliance
• Confirm EU origin qualifies under specific country quotas in Additional US Notes; licenses mandatory
• Maintain chain-of-custody documentation from fermentation through drying to prove sour cream origin
• Avoid mislabeling as 'yogurt powder' which could trigger 0403.10 classification and different regulations
Related Products under HTS 0403.90.37.00
Low Moisture Sour Cream Powder 2.5% Fat (New Zealand GN15)
Ultra-low moisture sour cream powder with 2.5% butterfat from New Zealand, designed for long-shelf-life applications in snacks. Classified HTS 0403.90.37.00 as dried sour cream ≤6% butterfat pursuant to General Note 15 import provisions. Fermentation confirmed by lactic cultures per chapter definitions.
Dried Sour Cream Powder 5% Butterfat (Australian Origin)
This is a dried sour cream powder with 5% butterfat content by weight, produced from fermented cream cultured with lactic acid bacteria and spray-dried for shelf stability. It falls under HTS 0403.90.37.00 as dried sour cream containing not over 6% butterfat, specifically qualifying under General Note 15 provisions for Australian dairy imports within quota limits. Commonly used in dips, dressings, and baking mixes.
Low-Fat Dried Buttermilk Powder 4.5% Butterfat (New Zealand)
Spray-dried buttermilk powder cultured from low-fat milk with 4.5% butterfat, used primarily in baking for tenderness and flavor. Classified under HTS 0403.90.37.00 as dried buttermilk ≤6% butterfat entered pursuant to General Note 15 quota provisions. Meets strict milk solids and fermentation criteria from Chapter 4 notes.
Spray-Dried Buttermilk Solids 5.8% Butterfat (Australia)
High-solids spray-dried buttermilk from Australian milk with 5.8% butterfat, ideal for beverage and seasoning blends. HTS 0403.90.37.00 applies to dried buttermilk ≤6% fat under GN15 quota system. Excludes dehydrated butter per subheading note definitions.