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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If vegetable oil-based without over 15% milkfat
Pure margarine from vegetable fats falls under Chapter 15 as edible mixtures of fats/oils, excluding significant milk-derived components.
If predominantly dairy butter with minor vegetable additions
Products mainly of butterfat exceed the butter substitute definition and classify under dairy preparations in Chapter 4.
If not qualifying as a butter substitute
Food preparations n.e.s.i. without the specific milkfat butter substitute characteristics go to the residual subheading.
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Import Tips & Compliance
• Verify fat content documentation showing over 15% milk-derived fats to confirm classification under this subheading
• Ensure labeling complies with FDA standards for margarine, including ingredient declarations and nutritional info
• Avoid misclassification as dairy products by providing lab analysis certificates during customs entry
Related Products under HTS 2106.90.38.00
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.
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.