Buttermilk Powder Sour Cream Blend GN15
Dried blend of cultured buttermilk and sour cream (≤45% butterfat) processed for extended shelf life, eligible under General Note 15 import provisions. Fermentation process creates characteristic tangy flavor profile of subheading 0403.90 sour cream/buttermilk products. Primarily used in commercial baking and seasoning applications.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If milkfat content exceeds buttermilk classification limits
Higher fat content dried dairy products classified under milk powder provisions rather than buttermilk
If whey-derived rather than true sour cream base
Whey-based fermented powders fall under Chapter 4 whey provisions with separate quotas
If sold as retail baking mix ingredient with additives
Retail-packaged products with flour/other ingredients classified as food preparations
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Import Tips & Compliance
• Provide lab analysis confirming fermented milk origin and butterfat compliance; check current General Note 15 beneficiary status; maintain spray-drying process records for CBP verification
Related Products under HTS 0403.90.57.00
Dried Sour Cream Powder for General Note 15 Countries
Powdered sour cream produced through spray-drying fermented cream with butterfat content under 45%, imported under General Note 15 provisions for designated beneficiary countries. Meets Chapter 4 criteria for dried fermented dairy products and qualifies for preferential tariff treatment. Used primarily in food manufacturing for dips, dressings, and baking mixes.
Cultured Cream Powder for Dips GN15
Spray-dried cultured cream powder with butterfat ≤45%, specifically developed for instant dip reconstitution, imported pursuant to General Note 15. Retains sour cream's fermented flavor and acidity through controlled drying preserving lactic cultures. Standard ingredient in commercial foodservice seasoning packets.
Fermented Dairy Powder Baking Grade GN15
Dried sour cream-type powder for professional baking applications, containing ≤45% butterfat from cultured cream, entered under General Note 15. Provides acidity and flavor enhancement to breads, muffins, and pastries without adding moisture. Meets precise moisture and fat specifications for bulk food manufacturing.
Instant Sour Cream Base Powder GN15
Quick-reconstituting sour cream powder from fermented cream ≤45% butterfat, designed for food processing, pursuant to General Note 15 entry. Controlled fermentation and spray-drying preserve essential flavor compounds and acidity. Essential ingredient for shelf-stable sauces, dressings, and powdered mixes.
Commercial Buttermilk Starter Powder GN15
Dried cultured buttermilk powder ≤45% butterfat used as fermentation starter in commercial dairy production, entered via General Note 15. Maintains live cultures essential for consistent yogurt and sour cream production. Bulk packaging optimized for food manufacturing facilities.
Sour Cream Powder Seasoning Base GN15
Dehydrated sour cream powder ≤45% butterfat serving as primary flavor base for seasoning blends, pursuant to General Note 15. Fermentation imparts characteristic tanginess essential for ranch, onion dip, and Mexican seasoning formulations. Meets food code standards for dry seasoning ingredients.