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Mayonnaise prestige - Jermayo

Mayonnaise prestige - Jermayo

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Barcode: 5410920900505 (EAN / EAN-13)

Brands: Jermayo

Categories: Condiments, Sauces, Mayonnaises, Groceries

Countries where sold: France

Matching with your preferences

Health

Ingredients

24 ingredients

: huile de colza, jaune d'oeuf de ferme (sel), moutarde (vinaigre, graine de moutarde, sel, curcuma), eau, vinaigre, sucre, extrait d'épices, acidifiant (E270), légume (oignon), colorant (E160a), stabilisants (E412, E415, E410), antioxydant (E385).

Allergens: Mustard

Food processing

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

Additive: E160a - Carotene

Additive: E410 - Locust bean gum

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

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

E385 - Calcium disodium ethylenediaminetetraacetate

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

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.

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.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160a

Vegan status unknown
Unrecognized ingredients: fr:jaune-d-oeuf-de-ferme, Mustard
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:jaune-d-oeuf-de-ferme, Mustard
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: huile de colza, jaune d'oeuf de ferme (sel), moutarde (vinaigre, graine de moutarde, sel, curcuma), eau, vinaigre, sucre, extrait d'épices, acidifiant (e270), légume (oignon), colorant (e160a), stabilisants (e412, e415, e410), antioxydant (e385)
huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 90.75 - percent_max: 100

jaune d'oeuf de ferme -> fr:jaune-d-oeuf-de-ferme - percent_min: 0 - percent_max: 1.175

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.175

moutarde -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.175

vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.175

graine de moutarde -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 0.5875

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.391666666666667

curcuma -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.29375

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.175

vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.175

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.65

extrait d'épices -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65

acidifiant -> en:acid - percent_min: 0 - percent_max: 0.65

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65

légume -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65

oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.65

colorant -> en:colour - percent_min: 0 - percent_max: 0.65

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.65

stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.65

e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65

e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.325

e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.216666666666667

antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.65

e385 -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65

Nutrition

Poor nutritional quality
⚠ ️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: 95
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 0 / 5 (value: 1.3, rounded value: 1.3)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 5 / 5 (value: 95.7, rounded value: 95.7)

Negative points: 20

Energy: 9 / 10 (value: 3063, rounded value: 3063)

Sugars: 0 / 10 (value: 0.65, rounded value: 0.65)

Saturated fat: 6 / 10 (value: 6.5, rounded value: 6.5)

Sodium: 5 / 10 (value: 470, rounded value: 470)

The points for proteins are counted because the points for the fruits, vegetables, nuts and colza/walnut/olive oils are at the maximum.

Nutritional score: (20 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (80.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (6.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0.65%)
  What you need to know
  
  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.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.18%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Mayonnaises
Energy	3,063 kj (732 kcal)	+25%
Fat	80.1 g	+27%
Saturated fat	6.5 g	+2%
Carbohydrates	1 g	-68%
Sugars	0.65 g	-59%
Fiber	?
Proteins	1.3 g	+34%
Salt	1.175 g	-10%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	95.7 %

Environment

Eco-Score D - High environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 54/100)

Category: Mayonnaise (70% fat and more)

PEF environmental score: 0.50 (the lower the score, the lower the impact)
including impact on climate change: 3.01 kg CO2 eq/kg of product

Stage	Impact
Agriculture	72.4 %
Processing	13.6 %
Packaging	5.3 %
Transportation	6.3 %
Distribution	1.9 %
Consumption	0.5 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 34/100)
Product: Mayonnaise prestige - Jermayo

Life cycle analysis score: 54
Sum of bonuses and maluses: -20

Final score: 34/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.6 km in a petrol car

301 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Mayonnaise (70% fat and more) (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	65.3 %
Processing	13.0 %
Packaging	8.0 %
Transportation	12.2 %
Distribution	1.3 %
Consumption	0.2 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on December 21, 2017, 1:52:29 PM CET by kiliweb
Last edit of product page on May 23, 2022, 11:43:33 AM CEST by kiliweb.
Product page also edited by openfoodfacts-contributors, quechoisir, teolemon, yuka.U29sUUxJMHJtK012cFBNWG8wN1k0WXRheUlHc1psL21KOGNVSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllQcSObu_BLrHR3mlxWBxsu_JczRefsp84PkMKs.

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Mayonnaise prestige - Jermayo