Other
Food preparations not elsewhere specified or included: > Other: > Butter substitutes, whether in liquid or solid state, containing over 15 percent by weight of butter or other fats or oils derived from milk: > Other: > Butter substitutes containing over 45 percent by weight of butterfat: > Other
Duty Rate (from China)
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
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 2106.90.36.00
High-Butterfat Margarine Spread
A premium margarine substitute containing over 45% butterfat derived from milk, designed as a butter alternative for baking and spreading. It falls under HTS 2106.90.36.00 because it is a butter substitute in solid state exceeding the butterfat threshold, not classified elsewhere in Chapter 21. This classification distinguishes it from lower-fat margarines or pure dairy products.
Artisanal Butterfat Blend Shortening
A baking shortening made with over 45% butterfat from milk, blended for pie crusts and pastries as a butter substitute. Classified under HTS 2106.90.36.00 for its high milkfat content in solid form as a butter alternative, excluding it from pure shortening categories. Ideal for professional bakers seeking rich flavor without using straight butter.
Liquid Butterfat Cooking Emulsion
A pourable liquid butter substitute emulsion with over 45% butterfat for sautéing and sauces, mimicking melted butter. It qualifies for HTS 2106.90.36.00 as a liquid-state butter substitute exceeding milkfat limits, separate from oils or pure dairy liquids. Perfect for commercial kitchens needing stable high-fat alternatives.
Gourmet Butterfat Table Spread
An upscale table spread with 48% butterfat from milk, positioned as a butter substitute for bread and crackers. Under HTS 2106.90.36.00 due to its high butterfat in solid form as a dairy fat alternative, not pure butter. Features sea salt for enhanced flavor profile.
Premium Baking Butter Substitute
A solid block butter substitute with 50%+ butterfat for cookie dough and cakes, offering buttery taste with longer shelf life. Classified HTS 2106.90.36.00 for exceeding 45% milk-derived butterfat as a baking aid. Developed for high-volume bakery operations.
Cultured Butterfat Cream Substitute
A cultured solid spread with over 45% butterfat, fermented for tangy flavor as butter alternative in cooking. HTS 2106.90.36.00 applies to its milkfat-dominant butter substitute status, distinct from cultured dairy creams. Used in European-style recipes.
Whipped Butterfat Topping Imitation
Whipped aerated spread containing 46% butterfat as dessert topping butter substitute in solid form. Falls under HTS 2106.90.36.00 for high milkfat content distinguishing from whipped creams. Ideal for pies and hot beverages.
Organic Butterfat Margarine Alternative
Certified organic solid margarine-style spread with 47% organic butterfat from milk as butter substitute. HTS 2106.90.36.00 due to exceeding butterfat threshold for organic butter alternatives. Sourced from grass-fed cows.
European-Style Butterfat Blend
Solid blend emulating European high-fat butters with 49% butterfat as cooking substitute. Under HTS 2106.90.36.00 for milkfat-dominant butter alternative profile. Features cultured notes for authenticity.
High-Fat Butter Substitute Paste
Dense paste form butter substitute with 52% butterfat for pastry laminating in solid state. HTS 2106.90.36.00 classification for specialized high-milkfat baking substitute. Used in croissant production.