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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If marketed primarily as dairy butter with minimal vegetable oils
Products over 45% butterfat resembling natural butter are classified in Chapter 4 as dairy spreads rather than prepared substitutes.
If vegetable oil content exceeds milk fats, making it a margarine
Artificial mixtures primarily of vegetable oils fall under Chapter 15 as margarines, not milk-derived butter substitutes.
If milk solids are ≤10% by weight
Lower milk solids content shifts classification to the broader 'other' food preparations in the same heading but different subheading.
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Import Tips & Compliance
• Verify fat content via lab analysis to confirm >45% butterfat and >10% milk solids for accurate classification under 2106.90.26.00
• Include detailed ingredient lists and certificates of analysis in documentation to avoid reclassification to dairy headings
• Beware of mislabeling as 'butter' which could trigger Chapter 4 dairy tariffs; use 'butter substitute' clearly on packaging
Related Products under HTS 2106.90.26.00
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.
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.