HS Code for Cream

Cream with a fat content exceeding 10% by weight, which has not been concentrated and does not contain added sugar or other sweetening matter, is classified under HS code 0401.50. This classification falls under Chapter 4, which covers dairy produce, birds' eggs, natural honey, and edible products of animal origin. The 0401 heading specifically addresses milk and cream that are "fresh"—meaning they have not undergone concentration (like evaporated milk) or sweetening. The subheadings within 0401 are organized strictly by fat content. Subheading 0401.10 is for fat not exceeding 1%, 0401.20 for 1% to 6%, 0401.40 for 6% to 10%, and finally, 0401.50 for anything above 10%. This includes heavy cream and whipping cream used in culinary applications. The classification is determined by laboratory analysis of the fat content and the absence of additives like sucrose or condensed milk components.

Products Included

• Heavy whipping cream (unsweetened)
• Double cream (fat content > 10%)
• Fresh liquid cream for industrial food processing
• Clotted cream (if not concentrated or sweetened)
• Sterilized or pasteurized cream (not concentrated)

Common Misclassification

Cream is often misclassified under HS code 0402 if it has been concentrated or contains added sugar. For example, sweetened condensed milk or cream falls under 0402. Another common error is using 0403.90 for sour cream or fermented cream products. Additionally, non-dairy creamers (vegetable-based) are classified under 2106.90 and should never be placed in Chapter 4. Finally, cream with a fat content between 6% and 10% must be placed in 0401.40 rather than 0401.50.

FAQ

What is the HS code for cream?

The HS code for fresh cream with more than 10% fat content is 0401.50. If the fat content is lower, it falls under 0401.40 (6-10%) or 0401.20 (1-6%).

Is sour cream classified under 0401.50?

No, sour cream is a fermented dairy product and is classified under HS code 0403.90, regardless of its fat content.