Liquid Butterfat Cooking Emulsion
Emulsified cooking oil substitute with over 15% milk fats and >10% milk solids, for high-heat sauteing. Under HTS 2106.90.28.00 as butter mimic preparation n.e.s., stable unlike pure butter. Chef's choice for dairy flavor without burning.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If predominantly olive oil blends
Vegetable oils with minor dairy under Chapter 15.
If mustard/condiment emulsions
Sauce preparations predominate differently.
If dairy butter oil fractions
Concentrated butter derivatives alone in Chapter 4.
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Import Tips & Compliance
• Smoke point data supports cooking oil claims over spreads
• Bottling sterility proofs for liquid dairy emulsions
• Volume declarations accurate for liquid measures
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.
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.