Milk Oil Pastry Fat
Plasticized pastry fat containing over 15% butter oils for viennoiserie. Falls under HTS 2106.90.38.00 as specialized butter substitute preparation. Provides optimal roll-in characteristics.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If dairy butter blends under dairy limits
Certain butter-dairy fat mixes remain in Chapter 4 if not qualifying as substitutes.
If containing significant meat extracts
Preparations with prohibited meat levels from chapter notes shift to 2103.
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Import Tips & Compliance
• Demonstrate plasticity range (10-20°C) suitable for puff pastry
• Use nitrogen flushing for extended shelf life in transit
• Classify as ingredient vs finished good based on B2B sales documentation
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.