Pure Anhydrous Milkfat for Chocolate Coating from Japan
Refined anhydrous milk fat at 99.9% purity used as a cocoa butter equivalent in premium chocolate coatings and compounds. Classified in HTS 0405.90.05.20 under general note 15 as it derives exclusively from milk with butterfat 80-95% range and anhydrous properties. Essential for confectionery requiring high melting point fats.
Duty Rate — Japan → United States
20%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Import Tips
• Include peroxide value and free fatty acid tests proving freshness and purity for anhydrous classification
• Monitor annual quota of 6,080,500 kg; apply early for licenses through USDA's electronic system
• Avoid misdeclaration as 'butter oil' without anhydrous certification, which triggers different duty treatment