HS Code for Heavy cream

Heavy cream is classified under HS code 0401.50 within the Harmonized System. This classification is part of Chapter 4, which encompasses dairy produce, birds' eggs, and natural honey. Heading 0401 is designated for milk and cream that are not concentrated and do not contain added sugar or other sweetening matter. The subheading 0401.50 is specifically applied to cream with a fat content, by weight, exceeding 10%. Heavy cream typically contains between 36% and 40% milk fat, placing it firmly within this category. The classification relies on the absence of concentration (which would move it to 0402) and the absence of additives like sugar, which would change its classification to a processed food preparation.

Products Included

• Fresh heavy whipping cream
• Double cream (high fat content)
• Clotted cream (if not concentrated)
• Manufacturing cream for industrial food use
• Pasteurized heavy cream without additives

Common Misclassification

Heavy cream is often misclassified under HS code 0402.21. However, 0402 is reserved for milk and cream that have been concentrated or contain added sugar. If the cream has been evaporated or condensed, it belongs there. Another common mistake is using 2106.90 for non-dairy or vegetable-based creams, which are food preparations rather than dairy products. Additionally, if sugar is added to the heavy cream, it may fall under 0402.99.

FAQ

What is the HS code for heavy cream?

The HS code for heavy cream that is not concentrated and contains no added sugar is 0401.50.

Does this code include aerosol whipped cream?

No, aerosol whipped cream usually contains added sugar, stabilizers, and nitrous oxide, which typically moves the classification to HS code 1901.90 as a food preparation.