No — both natural and deodorized cocoa butter fall under heading 1804 and its single subheading 180400. Deodorization is a processing step that does not change the tariff classification, though it may affect whether the product meets FDA's standard of identity for cocoa butter in standardized chocolate.

Buyers commonly specify free fatty acid content (expressed as oleic acid percentage), moisture level, and the presence or absence of deodorization. Cocoa butter intended for premium chocolate is often sourced to match specific flavor profiles, while pharmaceutical-grade material must meet additional purity standards. These specifications should be documented in purchase contracts and may be reviewed by FDA at entry.