Other
Butter and other fats and oils derived from milk; dairy spreads: > Other: > Other
Duty Rate (from China)
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
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 0405.90.20
Anhydrous Milkfat Butter Oil
Anhydrous milkfat, also known as butter oil, is derived from milk with nearly 100% milkfat content after water, solids-not-fat, and other non-fat components are removed. It falls under HTS 0405.90.20 as 'other' dairy fats and oils from milk that do not meet the exact butter specifications of 80-95% fat with maximum 2% solids-not-fat. Commonly used in food manufacturing for its long shelf life and pure fat profile.
Ghee Clarified Butter
Ghee is clarified butter made by simmering butter to evaporate water and remove milk solids, resulting in a product with high milkfat content but dehydrated form. Classified under HTS 0405.90.20 as 'other' since chapter notes explicitly exclude dehydrated butter or ghee from butter subheading 0405.10. Popular in Indian and Middle Eastern cuisines for cooking and religious uses.
Whey Butter
Whey butter is produced from the fat recovered from whey, the liquid byproduct of cheesemaking, meeting milk-derived fat criteria but not standard butter composition limits. It is included under HTS 0405.90.20 as 'other' per chapter notes defining butter narrowly. Used in confectionery and baking for cost-effective fat source.
Recombined Butter
Recombined butter is manufactured by blending milkfat with water, solids, and cultures to mimic natural butter, explicitly covered in chapter notes for heading 0405. HTS 0405.90.20 captures it as 'other' when not fitting primary butter specs. Applied in industrial food processing for consistent quality.
Milkfat for Chocolate Production
High-purity milkfat fractions specifically fractionated for use in chocolate manufacturing, derived from milk but exceeding standard butter specs. Falls under HTS 0405.90.20 as other milk-derived fats not qualifying as butter or spreads. Essential for premium confectionery to control crystallization.
Rancid Butter Oil
Rancid butter oil is aged or naturally rancid milk-derived fat included in chapter note (a) for heading 0405, but classified as 'other' under 0405.90.20 due to composition. Used in traditional cheese ripening or flavor compounds. Meets milkfat content but exceeds water/solids tolerances for butter.
Canned Rancid Butter
Canned rancid butter preserved in airtight containers, derived from milk with chapter note allowance for canned butter forms. HTS 0405.90.20 as 'other' when not meeting precise butter limits. Traditional preservation method for long-term storage in harsh climates.
Fractionated Milkfat
Fractionated milkfat separated into high and low melting fractions from milk for tailored functionality in margarine or shortenings. Classified HTS 0405.90.20 as other milk-derived oils not butter. Provides specific melting points for food tech applications.
Butterfat Anhydrous Lard Blend
Blends of anhydrous butterfat with pork lard, both animal-derived but exceeding pure milkfat purity for butter. HTS 0405.90.20 as other milk-derived fats when primarily milk-based. Used in pastry for flakiness.
High-Milkfat Dairy Spread Base
Concentrated milkfat base for making dairy spreads, with fat content pushing upper limits but including minor water/emulsifiers. Under HTS 0405.90.20 as other before final spread processing. Industrial intermediate for spreads.