Ghee Alternative Spread
Spreadable clarified butter substitute using over 15% milk-derived oils and vegetable fats. Meets HTS 2106.90.38.00 as butter substitute for culinary uses like Indian cooking. Offers clarified texture without pure dairyfat.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If traditional dairy ghee
Pure clarified butter products without vegetable blending classify as dairy under Chapter 4.
If predominantly coconut/palm blended
Tropical fat mixtures without qualifying milkfat levels go to Chapter 15.
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Import Tips & Compliance
• Provide clarification process documentation to distinguish from pure dairy ghee
• Ensure halal/kosher certification if marketed for ethnic cuisines
• Test smoke point specifications for high-heat cooking claims
Related Products under HTS 2106.90.38.00
Margarine with Milkfat
A butter substitute spread made from vegetable oils blended with over 15% milk-derived fats, used for baking and cooking. It falls under HTS 2106.90.38.00 as a food preparation classified as a butter substitute meeting the milkfat threshold, not covered elsewhere in Chapter 21. This classification applies to emulsified products mimicking butter's texture and functionality.
Liquid Margarine for Baking
Liquid butter substitute containing over 15% butter-derived oils, designed for commercial baking applications. Classified under HTS 2106.90.38.00 due to its emulsified state and milkfat content qualifying it as a specialized butter substitute. Used in pastry production for cost-effective fat replacement.
Milkfat Whipped Topping Base
A solid whipped topping substitute for buttercream, incorporating over 15% milk fats for creaminess. It meets HTS 2106.90.38.00 criteria as a butter alternative food preparation due to its fat emulsification and dairy content. Primarily used in dessert production.
Bakery Butter Blend Spread
Semi-solid spread blending palm oil with over 15% anhydrous milkfat for bakery use. Falls under HTS 2106.90.38.00 as it functions as a butter substitute food preparation with required milk-derived fat levels. Ideal for croissant lamination.
Anhydrous Milkfat Shortening
Solid shortening substitute containing over 15% anhydrous butter oil for pastry applications. Classified in HTS 2106.90.38.00 as a butter-derived fat food preparation serving as butter alternative. Provides flakiness in pie crusts.
Liquid Creamer Butter Substitute
Liquid emulsified fat for coffee/creamer applications with over 15% milk oils. HTS 2106.90.38.00 applies as a specialized butter substitute preparation in liquid state. Used in foodservice for rich mouthfeel.