Food-Grade Anhydrous Butter Oil from Japan
High-purity anhydrous milk fat standardized at 99.5% milkfat for use in ice cream bases and bakery fillings. Classified under HTS 0405.90.20.20 due to its anhydrous form and exclusive derivation from milk, aligning with heading 0405 definitions excluding added emulsifiers. It provides superior flavor stability in frozen desserts.
Duty Rate — Japan → United States
18.5%
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
• Verify origin excludes Mexico due to quota prohibitions; use FDA prior notice for food-grade imports
• Include Certificate of Analysis showing anhydrous status and milkfat purity to prevent disputes
• Watch for misdeclaration as ghee, which is excluded from 0405.10 butter definition