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Mayonnaise allégée - LE PRIX GAGNANT ! - 470 g

Mayonnaise allégée - LE PRIX GAGNANT ! - 470 g

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Barcode:
3263850373213(EAN / EAN-13)

Common name: Mayonnaise allégée en matière grasse

Quantity: 470 g

Packaging: Glass, Jar

Brands: LE PRIX GAGNANT !

Categories: Condiments, Sauces, Mayonnaises, Light mayonnaises, Groceries

Labels, certifications, awards: Low or no fat, Low fat, Reduced fat, 40% less fat

Manufacturing or processing places: Belgique

Traceability code: EMB B-01341

Stores: Leader Price, Franprix

Countries where sold: France

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Poor nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 11/55

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      Calories

      4/10 points (1635kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (0.7g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

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      Salt

      4/20 points (0.9g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 40

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Nutritional score: 11 (11 - 0)

      Nutri-Score: D

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Light mayonnaises
    Energy 1,635 kj
    (397 kcal)
    +39%
    Fat 41.8 g +53%
    Saturated fat 3.4 g +14%
    Carbohydrates 4.2 g -48%
    Sugars 0.7 g -77%
    Fiber ?
    Proteins 0.9 g +54%
    Salt 0.9 g -48%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 40 %

Ingredients

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    23 ingredients


    : Eau, huile de colza (40%) - jaune d’œuf (5,2%) - amidon transformé de maïs - vinaigre d'alcool - moutarde (eau - vinaigre d'alcool - graines de moutarde - acidifiant : acide citrique - épice) - sirop de glucose-fructose - sel - acidifiants : glucono-delta-lactone et acide citrique - épaississants : gomme guar, farine de graines de caroube - conservateur : sorbate de potassium - arôme.
    Allergens: Eggs, Mustard

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E14XX - Modified Starch
    • Additive: E412 - Guar gum
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Thickener

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E202 - Potassium sorbate


    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E575 - Glucono-delta-lactone


    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    : Eau, huile de colza 40%, jaune d'œuf 5.2%, amidon transformé de maïs, vinaigre d'alcool, moutarde (eau, vinaigre d'alcool, graines de moutarde, acidifiant (acide citrique), épice), sirop de glucose-fructose, sel, acidifiants (glucono-delta-lactone, acide citrique), épaississants (gomme guar), farine de graines de caroube, conservateur (sorbate de potassium), arôme
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 40 - percent_max: 54.8
    2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 40 - percent: 40 - percent_max: 40
    3. jaune d'œuf -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 5.2 - percent: 5.2 - percent_max: 5.2
    4. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5.2
    5. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5.2
    6. moutarde -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 5
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
      2. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 2.5
      3. graines de moutarde -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.73333333333333
      4. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.3
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      5. épice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.04
    7. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 4
    8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9
    9. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.9
      1. glucono-delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      2. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
    10. épaississants -> en:thickener - percent_min: 0 - percent_max: 0.9
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    11. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.9
    12. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.9
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    13. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by quechoisir, scanparty-franprix-05-2016, sebleouf, tacite.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.