Anhydrous Milkfat Butter Substitute
A concentrated dairy spread containing over 45% butterfat derived from milk, used as a butter substitute in baking and cooking. It meets HTS 0405.20.30.00 criteria as a butter substitute in solid state with high milkfat content, distinguishing it from standard butter which requires 80%+ milkfat. This product is processed for commercial food manufacturing 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 reaches 80% or more
Products meeting full butter definition (80-95% milkfat, max 2% solids-not-fat) shift to heading 0405 butter category
If containing non-milk fats or emulsifiers
Chapter 4 excludes products replacing natural milk constituents, moving to prepared food preparations in Chapter 21
If dehydrated or in ghee form
Dehydrated butter substitutes over 45% butterfat classified separately from non-dehydrated dairy spreads
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Import Tips & Compliance
• Obtain USDA import license due to annual quota of 6,080,500 kg for butter substitutes over 45% butterfat; verify milkfat content via lab analysis to avoid reclassification; exclude Mexican-origin products as prohibited under quota
Related Products under HTS 0405.20.30.00
High-Fat Dairy Cooking Spread
A spreadable emulsion with 50% milk-derived butterfat, marketed as a butter alternative for professional kitchens. Classified under HTS 0405.20.30.00 for dairy spreads containing over 45% butterfat but less than true butter specs. Ideal for high-heat applications without added emulsifiers.
Premium Bakery Butter Blend
A solid-state dairy spread with 48% butterfat from milk, designed for bakery lamination and pastry production. Falls under HTS 0405.20.30.00 as a butter substitute not meeting natural butter's strict milkfat and solids limits. Provides spreadability with authentic dairy flavor.
Liquid Dairy Fat Emulsion
Liquid butter substitute containing 46% milk butterfat, used in beverage and sauce manufacturing. HTS 0405.20.30.00 applies to liquid-state dairy spreads over 45% butterfat, excluding true butter compositions. Ensures smooth incorporation without separation.
Salted High-Fat Dairy Spread
Spreadable salted dairy product with 55% butterfat from milk, positioned as premium butter alternative. Classified in HTS 0405.20.30.00 for butter substitutes over 45% milkfat in solid form, allowing sodium chloride per butter notes. Popular in retail and food service.
Cultured Butter Substitute Spread
A cultured dairy spread with 47% milk butterfat, featuring lactic cultures for tangy flavor profile. HTS 0405.20.30.00 covers such butter substitutes over 45% fat, permitting harmless cultures as in butter definition. Used in artisanal baking.
Industrial Dairy Fat Paste
Thick paste-form butter substitute at 52% butterfat for confectionery production. Fits HTS 0405.20.30.00 as other high-fat dairy spread in solid state, below butter thresholds. Provides consistent fat delivery in bulk manufacturing.