Anhydrous Milkfat Butter Oil
Anhydrous milkfat, also known as butter oil, is a concentrated dairy fat product with over 99% milkfat content, derived from butter or cream. It falls under HTS 0405.90.10 as a butter substitute containing over 45% butterfat, specifically entered under the quantitative limitations of additional U.S. note 14, requiring import licenses from the USDA.
Import Duty Rates by Country of Origin
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If natural butter with 80-95% milkfat
Natural butter meeting exact chapter 0405 definition (no added emulsifiers, specific solids/water limits) classifies in 0405.10, outside butter substitute quotas.
If containing non-milk fats
Products with vegetable oils or other non-milk fats mixed in are edible mixtures of animal/veg fats under Chapter 15, not pure dairy-derived products.
If processed as flavored butter substitute
Flavored or further processed versions with additives may fall under food preparations in 2106, also subject to note 14 quota but different subheading.
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Import Tips & Compliance
• Obtain USDA import license prior to shipment as required by U.S. note 14; verify butterfat content exceeds 45% with lab analysis; avoid Mexican origin products as they are ineligible for this quota
Related Products under HTS 0405.90.10
Ghee Clarified Butterfat
Ghee is clarified butter with high milkfat content (typically 99%), obtained by removing water and milk solids from butter, used in cooking. Classified under HTS 0405.90.10 as it qualifies as a butter substitute over 45% butterfat per U.S. note 14, entered via quota provisions with import licensing.
Dehydrated Butter Powder
Dehydrated butter is spray-dried butter with over 45% milkfat, used in baking and confectionery. It enters HTS 0405.90.10 pursuant to U.S. note 14 provisions for butter substitutes, subject to annual quota and USDA licensing due to high butterfat content.
Butter Oil for Confectionery
High-purity butter oil with 99.8% milkfat, specifically fractionated for chocolate and candy production. HTS 0405.90.10 applies as a butter substitute over 45% fat entered under U.S. note 14 quota, requiring licenses for controlled dairy fat imports.
High-Fat Anhydrous Butterfat
Anhydrous butterfat extracted via centrifugation, containing 99.5% milkfat for bakery emulsions. Classified in HTS 0405.90.10 under U.S. note 14 for butter substitutes >45% fat, with strict quota and licensing to protect domestic dairy.
Spray-Dried Butterfat Granules
Spray-dried granules of butterfat with 80%+ milkfat for instant baking mixes. Enters HTS 0405.90.10 as per U.S. note 14 for quota-controlled butter substitutes, necessitating USDA import licenses.
Fractionated Milkfat for Ice Cream
Fractionated milkfat (butterfat fractions) with 50-70% fat for ice cream bases, derived from milk. HTS 0405.90.10 covers it as a note 14 butter substitute, with import limits and licensing.