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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If dairy content labeling emphasizes butter over substitute function
Dairy spreads resembling butter without clear substitute intent go to Chapter 4 subheadings.
If solid substitutes with 15-45% butterfat
Fat percentage directly determines subheading within butter substitute category.
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Import Tips & Compliance
• Use precise fat assays certified by accredited labs to document butterfat percentage over entry summary
• Label as 'butter substitute' per FDA rules; omitting this risks dairy classification and higher duties
• For EU imports, note dairy content quotas may apply alongside HTS duties
Related Products 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.
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.