Recombined Butter Paste
Recombined butter made by recombining milkfat with water and solids to precise 0405 specifications (80-95% fat, ≤2% solids-not-fat, ≤16% water). Classified under 0405.10.20.00 as 'other' butter, explicitly including recombined butter in heading definition. Used in industrial baking for consistent performance.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If blended with vegetable fats
Any non-milk fat addition per chapter note (c) shifts to edible mixtures of animal/vegetable fats.
If for retail consumer packaging
Retail-packed dairy spreads under specific fat % may use different subheadings than bulk industrial paste.
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Import Tips & Compliance
• Document recombination process to prove natural milk origin; apply for USDA license early due to annual limits; test for emulsifier absence as this disqualifies from true butter status
Related Products under HTS 0405.10.20.00
Salted Whey Butter
Salted whey butter is produced from whey cream separated during cheese making, meeting the exact specifications of heading 0405 with 80-95% milkfat, max 2% milk solids-not-fat, and max 16% water. It is classified under 0405.10.20.00 as 'other' butter since it is neither fresh nor unsalted butter covered by prior subheadings. This natural dairy product contains sodium chloride but no added emulsifiers.
Rancid Butter Blocks
Rancid butter is aged natural butter that has developed characteristic flavor through natural fermentation, still meeting 0405 butter criteria of 80-95% milkfat and proper solids/water balance. Classified in 0405.10.20.00 as 'other' butter for its unique preservation state used in specialty cooking. Contains no emulsifiers, only natural lactic cultures.
Canned Salted Butter
Canned salted butter is preserved in airtight tins for extended shelf life while maintaining 80-95% milkfat content required for heading 0405 classification. Falls under 0405.10.20.00 as 'other' butter since the canning process doesn't alter its fundamental butter composition. Explicitly covered by heading definition including canned butter.
Cultured Unsalted Butter
Cultured unsalted butter fermented with lactic-acid bacteria for premium flavor, meeting all 0405 chemical specs without sodium chloride addition. Falls in 0405.10.20.00 as 'other' since not specifically fresh cream butter or salted. Contains permitted cultures but no prohibited emulsifiers.
Anhydrous Milkfat Butter
High-purity anhydrous milkfat standardized to butter specs (80-95% fat), derived exclusively from milk without concentration beyond limits. Classified 0405.10.20.00 as 'other' butter, not butter oil since water content maintained within 16% maximum. Used in confectionery manufacturing.