Dried Acidified Cream Powder 4.5% Fat from Japan
Powder obtained by drying acidified cream (cultured with lactic bacteria) containing 4.5% butterfat by weight, meeting precise compositional requirements for HTS 0403.90.41 entry under U.S. note 12 quota. Used in dips, dressings and processed foods requiring sour cream flavor profile.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
Import Tips
• Provide bacteriologic certificate confirming lactic acid fermentation to validate 'cultured' status
• Calculate entries carefully against quota; partial fills may not be reallocable between suppliers
• Label clearly as 'dried cultured dairy' to prevent confusion with whey powders in 0404