0405.90.05.20/Butter Oil Anhydrous 99.5% for Ice Cream/Japan

Butter Oil Anhydrous 99.5% for Ice Cream from Japan

High-purity anhydrous butter oil standardized at 99.5% milkfat, specifically formulated for ice cream manufacturing to enhance flavor and texture. Falls under HTS 0405.90.05.20 pursuant to general note 15 as pure milk-derived fat with anhydrous characteristics per chapter notes. Used in frozen desserts where water-free fat is essential for stability.

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%

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Import Tips

• Verify product meets anhydrous specification (max 0.5% water) with certificate of analysis from accredited lab

• Check origin country quota allocation under additional U.S. note 10 before shipment to avoid entry refusal