Salad cream
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 120 kcal | 6% |
| Fat | 7.1 g | 10% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 11.2 g | 4% |
| of which sugars | 8.0 g | 9% |
| Protein | 1.8 g | 4% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 2 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, spirit vinegar, sugar, rapeseed oil, (5%), pasteurised egg yolks (4%), mustard, maltodextrin, modified cornflour, salt, stabilisers - guar gum and xanthan gum, preservatives - potassium sorbate and sulphur dioxide, sweetener - sucralose, colour - riboflavin.
- E101RiboflavinsColour
- E101iRiboflavinColour
- E202Potassium sorbatePreservative
- E220Sulphur dioxideAntioxidant · Preservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E955SucraloseSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salad dressings”: 2.63 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.