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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If animal fat-based shortening in liquid form
Liquid animal fats or oils mixtures classify under Chapter 15, separate from milk-inclusive butter substitutes.
If compounded with significant starch content
Butter substitutes containing over 5.5% starch fall into a different compound preparations subheading.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Provide compositional analysis proving liquid state and milkfat percentage to prevent reclassification
• Check for refrigeration requirements in shipping to maintain product integrity and avoid spoilage claims
• Register with FDA for food facility and ensure prior notice filing for smooth CBP clearance
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.
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.
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.