2106.90.28.00/Milkfat Whipping Cream Substitute/Canada

Milkfat Whipping Cream Substitute from Canada

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.

Duty Rate — Canada → United States

10%

Rate breakdown

9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter

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Import Tips

• Verify fat and milk solids content via lab analysis to confirm classification under 2106.90.28.00; discrepancies can lead to reclassification

• Include detailed ingredient breakdowns and nutritional labeling on packaging to meet FDA import requirements

• Check for dairy import quotas or restrictions, as high milk content may trigger additional scrutiny from USDA