0405.90.20.20 - Anhydrous milk fat 🖩

This HTS category, 0405.90.20.20, specifically classifies anhydrous milk fat. Anhydrous milk fat is a dairy-derived fat product that has had its water content reduced to very low levels, typically less than 0.5%. It is essentially pure milk fat, devoid of lactose, proteins, and other water-soluble components. This product is highly concentrated and stable, making it suitable for a wide range of food industry applications where a pure fat component is required.

This specific classification is distinguished from its sibling category, 0405.90.20.40, which is also designated as "Other." While both fall under the broader "Other" subheadings for dairy-derived fats and oils, 0405.90.20.20 is narrowly defined for anhydrous milk fat itself. The sibling category would encompass other dairy-derived fats and oils that do not meet the precise definition of anhydrous milk fat, such as certain clarified butters or other processed milk fat products that may retain slightly higher moisture or other non-fat components.

As this node is a leaf node in the HTS classification, there are no further subcategories. Therefore, the focus for classification under 0405.90.20.20 is on ensuring the product is indeed anhydrous milk fat, characterized by its extremely low water content and high percentage of pure milk fat, and that it is not otherwise specifically classified under a more granular HTS code.