Artisanal Milkfat Baking Margarine
A solid butter substitute tailored for professional baking, featuring over 45% butterfat from milk sources and exceeding 10% milk solids for rich flavor and texture. Classified under HTS 2106.90.26.00 as it qualifies as a high-fat butter alternative not covered elsewhere. Ideal for croissants and pastries mimicking real butter performance.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If for unsalted versions presented as dairy butter
High butterfat products without significant non-dairy additives are often classified as butter in Chapter 4.
If butterfat is between 15-45% by weight
Lower butterfat levels in milk-derived substitutes fall into adjacent subheadings within 2106.90.
If predominantly vegetable fat with minor milk additions
Chapter 15 covers margarines where non-milk fats predominate over butterfat.
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Import Tips & Compliance
• Obtain third-party testing for butterfat percentage to support entry under this specific high-fat subheading
• Ensure packaging specifies 'butter substitute' to prevent CBP scrutiny under dairy import quotas
• Check for country-of-origin rules as some dairy components may trigger additional fees or restrictions
Related Products under HTS 2106.90.26.00
Premium Butterfat Blend Spread
A high-butterfat margarine alternative made with over 45% butterfat and more than 10% milk solids, designed as a butter substitute for baking and spreading. It falls under HTS 2106.90.26.00 because it is a butter substitute in solid state containing over 15% milk-derived fats and meets the milk solids threshold. This classification distinguishes it from pure dairy products or lower-fat spreads.
Gourmet Cultured Butter Substitute
Liquid-state cultured spread with over 45% butterfat and >10% milk solids, fermented for tangy flavor akin to European butters. HTS 2106.90.26.00 applies as a specialized butter substitute exceeding milk fat and solids criteria. Used in fine dining sauces and toppings.
High-Fat Creamery Blend for Pastry
Solid pastry butter substitute boasting 48% butterfat and 12% milk solids, engineered for laminated doughs. Falls under HTS 2106.90.26.00 due to its composition as a milkfat-dominant butter alternative. Provides flakiness without pure butter's cost.
Luxury Milkfat Table Spread
Premium solid spread with 50% butterfat and 15% milk solids, positioned as a luxury butter alternative for tableside use. HTS 2106.90.26.00 captures its high milk-derived fat content distinguishing it from standard margarines. Salted for enhanced taste.
Bakery-Grade Butterfat Emulsion
Semi-solid emulsion for industrial baking containing 46% butterfat and 11% milk solids as a cost-effective butter replacement. Classified in HTS 2106.90.26.00 for butter substitutes meeting the strict fat and solids parameters. Bulk-packed for manufacturers.
Organic High-Butterfat Spread
Certified organic solid spread with 47% organic butterfat and >10% organic milk solids, marketed as butter alternative. HTS 2106.90.26.00 due to exceeding milk fat/solids requirements for substitutes. Appeals to health-conscious consumers.