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Canola Mayo Original Tangy - B-Well - 750g

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Canola Mayo Original Tangy - B-Well - 750g

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Barcode: 6009644140404 (EAN / EAN-13)

Common name: Mayonnaise

Quantity: 750g

Packaging: Plastic jar

Brands: B-Well

Categories: Condiments, Sauces, Vegetarian sauces, Mayonnaises, Vegan sauces, Egg-free mayonnaises, Groceries

Labels, certifications, awards: No gluten, Vegetarian, No GMOs, Vegan, Egg and Naturally Gluten Free, MADE WITH GMO FREE CANOLA OIL

Countries where sold: South Africa

Matching with your preferences

Health

Ingredients

  • icon

    28 ingredients

    Vegetable Oil (>52%) [Canola seed, Antioxidant: TBHQ (E319)], Water, Sugar, Vinegar, Stabiliser (E1422, E1450, E415, E412, Pea Protein), Salt, Acidity Regulators (E330, E270), Colour (E160a, E100), Preservatives [Potassium Sorbate (E202), Sodium Benzoate (E211), Flavouring, Antioxidant [E385]

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: E100 - Curcumin
    • Additive: E1422 - Acetylated distarch adipate
    • Additive: E1450 - Starch sodium octenyl succinate
    • Additive: E160a - Carotene
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • E1422 - Acetylated distarch adipate

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia

  • 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

  • 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.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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

  • E319 - Tertiary-butylhydroquinone (tbhq)

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    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.

  • 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

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

    : Vegetable Oil 52% (Canola, Antioxidant (TBHQ (e319))), Water, Sugar, Vinegar, Stabiliser (e1422, e1450, e415, e412, Pea Protein), Salt, Acidity Regulators (e330, e270), Colour (e160a, e100), Preservatives (Potassium Sorbate (e202)), Sodium Benzoate (e211), Flavouring, Antioxidant ()
    1. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 52 - percent: 52 - percent_max: 52
      1. Canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 26 - percent_max: 52
      2. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 26
        1. TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 26
          1. e319 -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 26
    2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9.51 - percent_max: 48
    3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10.9
    4. Vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 10.9
    5. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 10.9
      1. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.9
      2. e1450 -> en:e1450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.45
      3. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.63333333333333
      4. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.725
      5. Pea Protein -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.18
    6. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.965
    7. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 0.965
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.965
      2. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4825
    8. Colour -> en:colour - percent_min: 0 - percent_max: 0.965
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.965
      2. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4825
    9. Preservatives -> en:preservative - percent_min: 0 - percent_max: 0.965
      1. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.965
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.965
    10. Sodium Benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.965
      1. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.965
    11. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.965
    12. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0

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: 39

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

    Positive points: 1

    • Proteins: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 39, rounded value: 39)

    Negative points: 15

    • Energy: 6 / 10 (value: 2195, rounded value: 2195)
    • Sugars: 2 / 10 (value: 10.9, rounded value: 10.9)
    • Saturated fat: 3 / 10 (value: 3.7, rounded value: 3.7)
    • Sodium: 4 / 10 (value: 386, rounded value: 386)

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

    Nutritional score: (15 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (15 g)     		Compared to: Egg-free mayonnaises
    Energy 2,195 kj
    (525 kcal)     		329 kj
    (79 kcal)     		+6%
    Fat 53 g 7.95 g +1%
    Saturated fat 3.7 g 0.555 g -20%
    Monounsaturated fat 33.7 g 5.06 g +39%
    Polyunsaturated fat 15.6 g 2.34 g +1%
    Omega 3 fat 5,600 mg 840 mg
    Omega 6 fat 9,900 mg 1,490 mg
    Alpha-linolenic acid 5.6 g 0.84 g
    Trans fat < 0.1 g < 0.015 g +45%
    Cholesterol < 3 mg < 0.45 mg
    Carbohydrates 12 g 1.8 g +106%
    Sugars 10.9 g 1.64 g +292%
    Fiber < 1 g < 0.15 g +282%
    Proteins < 0.5 g < 0.075 g -19%
    Salt 0.965 g 0.145 g -22%
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 39 % 39 %
Serving size: 15 g

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by arc2.
Product page also edited by ecoscore-impact-estimator, packbot.

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