Aioli
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 301 kcal | 14% |
| Fat | 28.8 g | 41% |
| of which saturates | 2.4 g | 10% |
| Carbohydrate | 9.2 g | 3% |
| of which sugars | 5.6 g | 6% |
| Fibre | 0.00 g | 0% |
| Protein | 1.2 g | 2% |
| Sodium | 0.72 g | 31% |
Open Food Facts, ODbL, record updated 25 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
canola oil (protected with antioxidant (307b)), white vinegar, water, free range whole eggs (9%), sugar, maize thickeners (1442, 1440), mustard (including mustard seeds), lemon juice, salt, crushed garlic (0.8%), štabilisers (412, 415), food acid (lactic acid), preservative (202), antioxidant (385).
- E1440Hydroxypropyl starchEmulsifier · Stabiliser · Thickener
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E202Potassium sorbatePreservative
- E270Lactic acid
- E307bconcentrated tocopherolAntioxidant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- 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 “Aiolis”: 1.64 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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- 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.