Mayo-maize
Prefix 505 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 | 50 kcal | 3% |
| Fat | 30.1 g | 43% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 15.3 g | 6% |
| of which sugars | 6.1 g | 7% |
| Protein | 0.60 g | 1% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 9 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
dressing made from rapeseed oil, glucose fructose syrup and modified maize starch, ingredients water, rapeseed oil, glucose-fructose syrup, modified maize starch, spirit vinegar, sugar, salt, acidity regulators (lactic acid, citric acid), preservative (potassium sorbate), mustard seeds, stabilisers (xanthan gum, guar gum), turmeric powder.
- E202Potassium sorbatePreservative
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
76% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Mayonnaises” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, 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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