PERiNAiSE PERI-PERI MAYONNAISE HOT
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 239 kcal | 12% |
| Fat | 16.0 g | 23% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 12.0 g | 13% |
| Fibre | 0.67 g | — |
| Protein | 0.67 g | 1% |
| Salt | 3.4 g | 57% |
Open Food Facts, ODbL, record updated 3 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, sunflower seed oil (18%), sugar, egg yolks (5,5%), vinegar, thickener (1442), salt, spices (cayenne pepper, paprika, african bird's eye chilli, mustard, white and black pepper), hot peri-peri sauce (water,vinegar, lemon, onion, salt, spices, green chilli, sunflower seed oil, garlic, stabilisers (xanthan gum, propylene glycol alginate), antioxidant (ascorbic acid), rosemary extract, stabiliser (xanthan gum), preservative (potassium sorbate), antioxidant (calcium disodium edta)
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E202Potassium sorbatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E392Extracts of rosemary
- E405Propane-1‚2-diol alginateCarrier · Emulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
69% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Mayonnaises”: 2.69 kg CO₂e per kg of product (closest product in Agribalyse).
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
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