SRIRACHA CHILLI MAYO SAUCE
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 244 kcal | 12% |
| Fat | 16.2 g | 23% |
| of which saturates | 2.4 g | 12% |
| Carbohydrate | 23.9 g | 9% |
| of which sugars | 16.2 g | 18% |
| Fibre | 0.50 g | — |
| Protein | 0.20 g | 0% |
| Salt | 3.2 g | 53% |
Open Food Facts, ODbL, record updated 28 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, fully refined soybean oil, sugar, pickled red chilli (12%) (red chilli, salt, acidity regulator: acetic acid), modifed maize starch, distilled vinegar, modified tapioca starch, dried red chilli (3%), garlic, salt, mustard paste (water, distilled white vinegar, mustard seeds, salt), acidity regulator: lactic acid, yeast extract, stabilisers: xanthan gum, guar gum, colours: ammonia caramel, paprika extract, preservative: potassium sorbate, flavour enhancer: disodium 5-ribonucleotides, antioxidant: tertiary-butyl hydroquinone (tbhq flavouring (contains mustard), allergy advice:
- E150cAmmonia caramelColour
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E270Lactic acid
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E635Disodium 5'-ribonucleotide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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