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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If marketed primarily as a dairy spread without butter substitute claims
Pure butter or high-fat dairy spreads without 'substitute' function fall under Chapter 4 as butter and dairy preparations.
If butterfat content is between 15-45% by weight
Lower butterfat butter substitutes are classified separately in the same heading but different subheading based on fat percentage.
If vegetable oils predominate over milk-derived fats
Margarine with primarily non-milk fats shifts to Chapter 15 as edible mixtures of animal/vegetable fats.
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Import Tips & Compliance
• Verify butterfat content via lab analysis with certificates to confirm >45% milk-derived fats for proper classification under 2106.90.36.00
• Include detailed ingredient lists and fat origin declarations in commercial invoices to prevent reclassification to dairy headings
• Check for additives like emulsifiers; excessive non-milk fats could shift to 2106.90.28 or lower butter substitute codes
Related Products under HTS 2106.90.36.00
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.