Dairy Ice Cream Base Substitute
Concentrated liquid base for ice cream production, with over 15% milk fats and >10% milk solids as butter substitute. HTS 2106.90.28.00 captures it as a food preparation for frozen desserts, separate from finished ice cream quotas. Used by manufacturers to customize flavors.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fully prepared and frozen as ice cream
Ready-to-eat ice cream products, even dairy-rich, fall under specific Chapter 21 ice cream headings with quotas.
If natural honey-based ice cream mixes
Honey-containing preparations classify under natural honey if predominant.
If sugar syrup bases with dairy
Glucose/fructose syrup mixtures for confectionery shift to Chapter 17.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Distinguish from finished ice cream (2105.00) by emphasizing concentrate status in entry docs
• Include refrigeration chain proofs to prevent spoilage claims at entry
• Consult quota notes; ensure not subject to 2105 ice cream limits via composition proof
Related Products under HTS 2106.90.28.00
Milkfat Whipping Cream Substitute
A liquid butter substitute designed for whipping into cream, containing over 15% milk-derived fats and over 10% milk solids for stable foam formation. It falls under HTS 2106.90.28.00 as a specialized fat-based food preparation not classified elsewhere, meeting the milk content thresholds for butter substitutes. Used in baking and dessert production as a dairy-rich alternative to heavy cream.
Dairy-Rich Coffee Creamer Powder
Powdered butter substitute creamer for beverages, with over 15% milk fats and exceeding 10% milk solids for creamy texture without separating. Classified in HTS 2106.90.28.00 due to its composition as a milk-derived fat preparation not fitting dairy or sugar confection headings. Ideal for commercial coffee service and home use.
Custard Filling Butter Substitute
Solid fat blend for bakery custard fillings, incorporating over 15% butter-derived oils and more than 10% milk solids for rich mouthfeel. HTS 2106.90.28.00 applies as it's a specialized food preparation mimicking butter in desserts, excluded from pure dairy or baking powder categories. Commonly used in pies and pastries.
Liquid Margarine with Milk Solids
Pourable margarine alternative containing over 15% milk fats and >10% milk solids, designed for cooking and spreading. Fits HTS 2106.90.28.00 as a butter substitute preparation n.e.s., distinguished from pure margarines by high dairy content. Suitable for professional kitchens and retail.
Bakery Emulsion Fat with Dairy
Emulsified fat for bread and cake doughs, featuring >15% milk-derived oils and over 10% milk solids for tenderness. Classified under HTS 2106.90.28.00 as a functional butter substitute in baking applications, not pure shortening. Enhances volume and shelf life in commercial baking.
Cream Cheese Fat Mimic Spread
Spreadable butter substitute emulating cream cheese texture, containing >15% milk fats and over 10% milk solids. Placed in HTS 2106.90.28.00 for its role as a dairy-fat preparation not qualifying as true cheese products. Popular for bagels and cooking.