reduced oil tangy mayonnaise
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 | 290 kcal | 14% |
| Fat | 26.8 g | 38% |
| of which saturates | 4.0 g | 20% |
| Carbohydrate | 7.0 g | 3% |
| of which sugars | 5.8 g | 6% |
| Fibre | 0.50 g | — |
| Protein | 0.80 g | 2% |
| Salt | 1.9 g | 31% |
Open Food Facts, ODbL, record updated 13 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water Sunflower oil (25 %) (Antioxidant: TBHQ) - Sugar. Pasteurised free range whole egg (contains: Salt). Vinegar Maize starch Salt Mustard powder. Acidity regulator. Mustard oil. Colourant Preservatives: Potassium sorbate Calcium disodium EDTA. ALLERGENS ● Egg. This product has been made in a factory that uses soya. STORAGE
- E319Tertiary-butylhydroquinone (tbhq)Antioxidant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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