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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If for non-quota anhydrous milkfat imports
Excess quota dairy fats enter under separate chapter 4 subheadings with higher duties.
If substitutes containing 10-45% butterfat
Graduated butterfat levels determine specific subheadings within butter substitute category.
If blended with animal fats other than milk-derived
Mixtures including non-milk animal fats classify under edible animal fat preparations.
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Import Tips & Compliance
• Secure historical import license from USDA before shipment to confirm quota availability
• Document milk origin and fat extraction process to distinguish from pure dairy products
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.
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.
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.
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.