0405.90.10.20/Anhydrous Milkfat for Bakery Emulsions/Japan

Anhydrous Milkfat for Bakery Emulsions from Japan

Specialty anhydrous milk fat formulated for bakery fat emulsions, 99.7% milkfat with stable melting point. HTS 0405.90.10.20 applies for quota-entered pure dairy fat in dough conditioners.

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

• Certify melting point 32-34°C; secure USDA license with end-use statement

• Avoid contamination with vegetable fats; declare bulk vs retail packaging