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.
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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 fresh salted butter, not dehydrated
Fresh or canned natural butter (meeting 80-95% fat specs) goes to 0405.10; dehydration changes it to 'other' category under note 14.
If with added sugar or flavors
Sweetened or flavored dehydrated butter becomes a food preparation in 2106.90, still under note 14 quota but different statistical reporting.
If high whey protein concentrate
If >80% whey proteins on dry matter, classifies as albumins in Chapter 35 per chapter exclusions, not dairy fats.
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Import Tips & Compliance
• Provide documentation proving >45% butterfat and dehydration process; apply for USDA license early due to quota reallocation; check for protective coverings as no weight allowance per notes
Related Products under HTS 0405.90.10
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.
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.
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.