Salad Cream Light
Prefix 501 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 | 189 kcal | 9% |
| Fat | 13.3 g | 19% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 15.4 g | 6% |
| of which sugars | 11.8 g | 13% |
| Fibre | 0.50 g | — |
| Protein | 1.6 g | 3% |
| Salt | 0.93 g | 16% |
Open Food Facts, ODbL, record updated 26 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rapeseed oil, Sugar, Spirit vinegar, Modified maize starch, Dried egg yolk, Mustard flour, Salt, Stabilisers (guar gum, xanthan gum), Preservative (potassium sorbate), Colour (riboflavin).
- E101RiboflavinsColour
- E101iRiboflavinColour
- E202Potassium sorbatePreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
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.