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Mayonnaise Allégé à la moutarde de Dijon - Rustica - 450 g

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Mayonnaise Allégé à la moutarde de Dijon - Rustica - 450 g

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Some of the data for this product has been provided directly by the manufacturer Scamark.

Barcode: 3564700633687 (EAN / EAN-13)

Common name: Mayonnaise à la Moutarde de Dijon Allégée en Matières Grasses

Quantity: 450 g

Packaging: Plastic, Vial

Brands: Rustica, Marque Repère

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

Labels, certifications, awards: Low or no fat, Low fat, Reduced fat, Green Dot, Triman

Stores: Leclerc

Countries where sold: France, Réunion

Matching with your preferences

Health

Ingredients

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    31 ingredients

    water , rapeseed oil 22.5% , glucose-fructose syrup , egg yolk from free-range eggs 5% , modified corn starch , dijon mustard 3% (water, mustard seeds, alcohol vinegar, salt, acidifier: citric acid) , alcohol vinegar , corn starch , salt , acidifiers: e575, lactic acid, e334 , preservative: e202 , thickeners: carob seed flour, xanthan gum , natural flavor (including egg) , flavoring , colors: lutein, paprika extract , lemon juice concentrate
    Allergens: Eggs, Mustard, Sulphur dioxide and sulphites

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: E160c - Paprika extract
    • Additive: E161b - Lutein
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • 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.

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • 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.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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

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    Non-vegan

    Non-vegan ingredients: Free range chicken egg yolk, Egg
The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    : Eau, huile de colza 22.5%, sirop de glucose-fructose, jaune d'œuf issu d'œufs de poules élevées en plein air 5%, amidon modifié de maïs, moutarde de Dijon 3% (eau, graines de moutarde, vinaigre d'alcool, sel, acidifiant (acide citrique)), vinaigre d'alcool, amidon de maïs, sel, acidifiants (e575), acide lactique, e334, conservateur (e202), épaississants (farine de graines de caroube), gomme xanthane, arôme naturel (dont œuf), arôme, colorants (lutéine), extrait de paprika, jus de citron concentré
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 22.5 - percent_max: 61.5
    2. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 22.5 - percent: 22.5 - percent_max: 22.5
    3. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 5 - percent_max: 22.5
    4. jaune d'œuf issu d'œufs de poules élevées en plein air -> en:free-range-chicken-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 5 - percent: 5 - percent_max: 5
    5. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 3 - percent_max: 5
    6. moutarde de Dijon -> en:dijon-mustard - ciqual_food_code: 11013 - percent_min: 3 - percent: 3 - percent_max: 3
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.6 - percent_max: 3
      2. graines de moutarde -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.5
      3. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.75
      5. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.6
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    7. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 3
    8. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 3
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8
    10. acidifiants -> en:acid - percent_min: 0 - percent_max: 1.8
      1. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    11. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    12. e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    13. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.8
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    14. épaississants -> en:thickener - percent_min: 0 - percent_max: 1.8
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.8
    15. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    16. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
      1. dont œuf -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 1.8
    17. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
    18. colorants -> en:colour - percent_min: 0 - percent_max: 1.8
      1. lutéine -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    19. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    20. jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 1.8

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 22

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 1.1, rounded value: 1.1)
    • Fiber: 0 / 5 (value: 0.1, rounded value: 0.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 22.5421875, rounded value: 22.5)

    Negative points: 12

    • Energy: 3 / 10 (value: 1084, rounded value: 1084)
    • Sugars: 0 / 10 (value: 4.2, rounded value: 4.2)
    • Saturated fat: 2 / 10 (value: 2.1, rounded value: 2.1)
    • Sodium: 7 / 10 (value: 720, rounded value: 720)

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

    Nutritional score: (12 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Dijon mayonnaises
    Energy 1,084 kj
    (262 kcal)     		-60%
    Fat 24.2 g -66%
    Saturated fat 2.1 g -66%
    Carbohydrates 9.5 g +311%
    Sugars 4.2 g +190%
    Fiber 0.1 g -74%
    Proteins 1.1 g -20%
    Salt 1.8 g +21%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22.542 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by teolemon.
Product page also edited by beniben, date-limite-app, ecoscore-impact-estimator, inf, itsjustruby, kiliweb, org-scamark, packbot, quentinbrd, scamark, scanbot, sebleouf, segundo, yuka.SExBeUFwc1BnZXNoaTg4Wm9SRGUyZk1sd0tYNWR6eVRLUE1ZSVE9PQ, yuka.SGYwckY2SUNudVphdXNOazB5TEl5dTB2bjd1cmVrT3Zkc1lOSVE9PQ, yuka.U3Ewd1FiUVI5K0l2cS9jZTNFaVArOUp0Mjc2d1dVMllFTElYSWc9PQ, yuka.UkswRU42QXJwc0JibnZBQytVL0grdEI3L3FldFhsNmxGZU5LSUE9PQ, yuka.VElZRE9ZQXZtTjRqbWZRRTFUUDQ0Zmwyelo2a0FtK1lHc1VNSWc9PQ, yuka.WHFVbUxhSWdodjRSaGNadW96S01wZHN0MzZHdFF6N29Oc2swSVE9PQ, yuka.ZmF3Uk1KNHRsOEVCaXNZUjh6cnA4OTVNd283MFdWT0xkdEU0SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmxDS8HDqDn6PRv4wWPXnI2ECcP5Tt1844Sqbao, yuka.sY2b0xO6T85zoF3NwEKvlnBaUd_HnRaVPR7kxxKm4P3QDZ7ISMFp0KLVD6s, yuka.sY2b0xO6T85zoF3NwEKvlndsdd38_hzGbDfvgnex1NWSHpP5QdJ75NDCb6s.

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