Cultured Buttermilk Powder 18% Milkfat
Dehydrated cultured buttermilk with 18% butterfat, made from fermented low-fat milk then spray-dried for use in commercial baking and food manufacturing. Classified under HTS 0403.90.51.00 as dried buttermilk (sour cream containing not over 45% butterfat) meeting U.S. note 8 quota requirements with butterfat between 6-35%. Essential ingredient for biscuits, pancakes, and ranch dressings.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If over 35% butterfat
Dried fermented cream exceeding 35% butterfat classified in 0403.90.61 with separate 99,500 kg quota
If whey-derived rather than milk/cream based
Dried whey products with similar fat content fall under Chapter 04 heading 0404
If sweetened exceeding typical dairy levels
Excessive sugar content may shift to infant food preparations or Chapter 19 per U.S. note exclusions
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
• Entry limited to 3,321,300 kg annual quota per U.S. note 8; apply early for licenses
• Include processing documentation proving fermentation process
• Avoid misclassification by confirming no added sugars exceeding 'whether containing' allowance
Related Products under HTS 0403.90.51.00
Dried Sour Cream Powder 25% Butterfat
This is a dehydrated sour cream product with 25% butterfat content by weight, produced by spray-drying cultured cream to preserve its tangy flavor and texture for extended shelf life. It falls under HTS 0403.90.51.00 as dried sour cream containing over 6% but not over 35% butterfat, entered pursuant to additional U.S. note 8 quota provisions for dried dairy cream. Primarily used in baking, sauces, and dips after reconstitution.
Spray Dried Sour Cream 12% Butterfat
Industrial spray-dried sour cream containing 12% butterfat, cultured from pasteurized cream and used in dry mix formulations for dips and seasonings. Meets HTS 0403.90.51.00 criteria as dried sour cream (6-35% butterfat) entered under U.S. note 8 quantitative restrictions. Provides authentic sour cream flavor without refrigeration needs.
Dried Acidified Cream Powder 30% Fat
Powdered acidified cream with 30% butterfat produced by acid coagulation of cream then dehydration, suitable for premium baking mixes. Falls under HTS 0403.90.51.00 as 'other fermented or acidified' dried cream (over 6% not over 35% butterfat) pursuant to quota note 8. Used in high-end pastries and sauces.
Fermented Cream Solids 22% Butterfat
Dehydrated fermented cream solids standardized to 22% butterfat for consistent performance in food manufacturing. HTS 0403.90.51.00 applies to this dried sour cream product entered under quota provisions of U.S. note 8. Ideal for instant soup bases and seasoning blends.
Kephir Cream Powder 15% Milkfat
Dried kephir cream powder with 15% butterfat made from fermented milk using kephir grains, then spray-dried. Specifically covered by HTS 0403.90.51.00 as 'kephir and other fermented' dried product (6-35% butterfat) under quota note 8. Used in health food beverages and probiotics.
Dried Cultured Cream 28% Butterfat
Spray-dried cultured heavy cream standardized at 28% butterfat for industrial food applications. HTS 0403.90.51.00 classification for dried fermented cream entered pursuant to U.S. note 8 quota with precise fat specification. Key ingredient in cheese products and dry dressings.