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.
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 not fully dehydrated and meets fresh butter specs
Non-dehydrated butter meeting 80-95% fat and low water/solids criteria stays in main butter heading.
If blended with flavorings or emulsifiers
Added substances beyond permitted cultures/colors classify it as a food preparation outside pure dairy chapter.
If for bulk dried cream equivalents
Dried forms with added sugar might shift to dried cream if within U.S. note quotas.
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Import Tips & Compliance
• Confirm dehydration status as ghee is excluded from 0405.10; provide certificates of analysis for milkfat purity; watch TRQ allocations as part of 6M kg butter substitute limit
Related Products 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.
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.