Industrial Butterfat Emulsion
Emulsified butter substitute for confectionery manufacturing with >15% milk fats. HTS 2106.90.38.00 classification for bulk industrial food preparations acting as butter replacements. Used in chocolate ganache production.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If hydrogenated animal-vegetable blends
Non-milk dominant shortenings classify under Chapter 15 fat mixtures.
If packaged for retail sale
Retail-ready preparations move to consumer-packaged food subheadings.
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Import Tips & Compliance
• Obtain industrial end-use letter to qualify for bulk import facilitation
• Validate against EU REACH if transshipping through Europe
• Specify IBC tote packaging for cost efficiency in large volumes
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.