HS Code for Whipping cream

Whipping cream is classified under HS code 0401.50. Chapter 4 of the Harmonized System covers dairy produce, birds' eggs, natural honey, and edible products of animal origin. Heading 0401 specifically applies to milk and cream that have not been concentrated and do not contain added sugar or other sweetening matter. The subheadings under 0401 are organized by fat content. Subheading 0401.50 is reserved for milk and cream with a fat content exceeding 10% by weight. Whipping cream typically has a fat content between 30% and 40%, placing it firmly within this category. The classification assumes the product is in its natural liquid state, pasteurized or UHT treated, but without the addition of thickeners, stabilizers, or sweeteners that would change its character as a basic dairy product. This code is essential for distinguishing fresh dairy cream from processed food preparations or concentrated milk products used in industrial applications.

Products Included

• Heavy whipping cream (unsweetened)
• Double cream
• Light whipping cream
• Fluid cream with 35% fat content
• Unsweetened UHT whipping cream
• Fresh liquid cream with >10% fat

Common Misclassification

Whipping cream is often confused with HS code 0402.91 or 0402.99. These codes apply to milk and cream that have been concentrated or contain added sugar. If the cream has been evaporated or has sugar added, it moves to 0402. Another common error is 2106.90, which covers food preparations. This occurs when the cream is sold in pressurized aerosol cans with emulsifiers and nitrous oxide, as these are considered prepared foods rather than simple dairy cream.

FAQ

What is the HS code for Whipping cream?

The HS code for liquid, unsweetened whipping cream with more than 10% fat is 0401.50.

What if the cream contains sugar?

If sugar or other sweetening matter is added, the product is no longer classified under 0401 and is instead classified under HS code 0402.99.