Anhydrous Milkfat Butter Oil
Anhydrous milkfat, also known as butter oil, is a concentrated dairy fat product derived from milk with nearly 100% milkfat content after water, non-fat solids, and impurities are removed. It falls under HTS 0405.90.20.40 as 'other' dairy fats and oils from milk that do not meet the strict butter definition (80-95% fat, max 2% solids-not-fat, max 16% water) in heading 0405 notes. Commonly used in food manufacturing for its long shelf life and pure fat profile.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If salted and meets exact butter specs
Products meeting precise butter definition (80-95% milkfat, ≤2% solids-not-fat, ≤16% water, no emulsifiers) classify as butter under 0405.10
If blended with vegetable oils
Dairy-vegetable fat blends fall under edible mixtures of animal/vegetable fats per Chapter 15, not pure dairy products
If marketed as butter substitute >45% butterfat
Certain high-fat dairy spreads or substitutes are classified in prepared food preparations under 2106 with separate quota licensing
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Import Tips & Compliance
• Obtain USDA import license due to quantitative restrictions on butter substitutes over 45% butterfat; verify milkfat content via lab analysis to confirm >95% for this classification
• Avoid misdeclaration as butter (0405.10) which has stricter composition rules; declare country of origin carefully as Mexico products are excluded from quotas
Related Products under HTS 0405.90.20.40
Ghee Clarified Butter
Ghee is clarified butter made by heating butter to separate milk solids and water, resulting in a product with over 99% milkfat that does not meet the water and solids limits for natural butter. Classified under HTS 0405.90.20.40 as 'other' per subheading note excluding dehydrated butter/ghee from 0405.10 butter definition. Traditional in Indian/South Asian cuisine for cooking and religious uses.
Whey Butter
Whey butter is produced from the fat recovered from whey, a milk processing byproduct, typically with composition exceeding butter's solids-not-fat limits despite 80%+ milkfat. It qualifies for HTS 0405.90.20.40 as 'other' dairy fats derived from milk per Chapter 0405 note (a) including whey butter but not meeting exact butter specs. Used in industrial baking and confectionery.
Recombined Butter
Recombined butter is manufactured by recombining milkfat with water, solids, and cultures to mimic butter but often exceeds compositional tolerances like water or solids-not-fat content. Falls under HTS 0405.90.20.40 as 'other' per heading 0405 note (a) explicitly including recombined butter outside strict butter parameters. Common in regions with limited fresh cream supply.
Rancid Butter Oil
Rancid butter oil is aged or naturally fermented butter-derived fat with off-flavors but still >95% milkfat, used in specialty cheeses or flavorings. Classified in HTS 0405.90.20.40 as 'other' including rancid forms per heading note (a), outside fresh butter limits on solids/water. Provides unique umami in gourmet applications.
Dehydrated Butter Powder
Dehydrated butter powder is spray-dried butter with milkfat reconstituted onto carriers like whey or maltodextrin, resulting in powder form >45% butterfat. HTS 0405.90.20.40 covers as 'other' excluding true butter; used in instant foods and baking mixes. Exceeds water limits (essentially 0% water).
High-Fat Dairy Spread
High-fat dairy spread is a butter-like product with 70-79% milkfat, spreadable emulsion not meeting dairy spread (39-80%) or butter thresholds due to formulation. Under HTS 0405.90.20.40 as residual 'other' dairy fats from milk. Popular for artisanal bread toppings.