Bakery-Grade Milkfat Butter Substitute Paste
Solid paste-form butter substitute exceeding 45% butterfat from milk sources, with over 10% milk solids, for viennoiserie and laminated doughs. Falls under HTS 2106.90.24.00 as a quota-eligible product per U.S. note 14 chapter 4. Ideal for professional baking operations.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If considered blended butter rather than substitute
Customs may reclassify high-fat blends as chapter 4 dairy blends if not sufficiently processed.
If when sold as compound flavorings with butterfat
Products emphasizing flavor over fat substitution use different food compound subheadings.
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Import Tips & Compliance
• Use precise HPLC fat analysis reports for customs verification of butterfat percentage
• Enter only through designated quota ports; others face rejection or higher tariffs
• Maintain supply chain records proving substitute status vs. pure butter
Related Products under HTS 2106.90.24.00
Premium Anhydrous Milkfat Butter Substitute Blend
This butter substitute is a high-butterfat blend containing over 45% butterfat derived from milk, with over 10% milk solids, designed for baking and confectionery use. It falls under HTS 2106.90.24.00 as it meets additional U.S. note 14 to chapter 4 for dairy-derived fat substitutes entered under quota provisions. The product is imported in bulk for food manufacturing.
Artisanal Butterfat Cream Substitute for Pastry
A specialized butter substitute with over 45% butterfat and high milk solids content, mimicking heavy cream for professional pastry applications. Classified under HTS 2106.90.24.00 due to compliance with U.S. note 14 chapter 4 for quota entry of milkfat-based substitutes. Packaged for commercial bakers.
Industrial High-Fat Dairy Spread Base
Butter substitute base in solid form with >45% butterfat and >10% milk solids, for manufacturing flavored spreads. Enters under HTS 2106.90.24.00 meeting U.S. note 14 chapter 4 dairy quota criteria. Bulk industrial packaging.
High-Butterfat Anhydrous Fat for Ice Cream Base
Anhydrous milkfat blend over 45% butterfat used as a premium base in ice cream production, containing over 10% milk solids. It qualifies for HTS 2106.90.24.00 under additional U.S. note 14 to chapter 4 provisions for controlled dairy fat imports. Supplied in industrial drums.
Confectionery Butterfat Emulsion Substitute
Liquid emulsion butter substitute with over 45% milk-derived butterfat and milk solids, used in chocolate and ganache production. Classified in HTS 2106.90.24.00 pursuant to additional U.S. note 14 chapter 4 quota provisions. Packaged for food industry use.