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Zaanse halfvolle mayo

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EAN 8710716029616 · Zaanse · Mayonnaises

Identity

Name
Zaanse halfvolle mayo
Barcode (EAN/GTIN)
8710716029616
Brand / Manufacturer
Zaanse
Category
Mayonnaises
Country of Origin
Netherlands
GS1 Prefix
Netherlands (GS1 prefix 871)

Description

Zaanse places Zaanse halfvolle mayo in its condiments, sauces and mayonnaises range. A 100 g portion carries 341 kcal (1427 kJ). It also supplies 33.3 g of fat, 2.6 g of it saturated, 9.4 g of carbohydrate, including 5.5 g of sugars and 0.6 g of protein per 100 g. Its stated ingredients: water, rapeseed oil 32%, sugar, wheat starch, barn egg yolk, natural vinegar, salt, mustard seed, mustard, modified starch, thickening agents (guar gum, xanthan gum), aromas (celery), acidulants (citric acid), preservative (potassium sorbate), colorant (beta-carotene), antioxidant (calcium disodium EDTA). It is flagged for celery, gluten and mustard under the allergen labelling rules. Country of origin on the record: the Netherlands.

Regulated substances (10)

Ingredients

water, rapeseed oil 32%, sugar, wheat starch, barn egg yolk, natural vinegar, salt, mustard seed, mustard, modified starch, thickening agents (guar gum, xanthan gum), aromas (celery), acidulants (citric acid), preservative (potassium sorbate), colorant (beta-carotene), antioxidant (calcium disodium EDTA)

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1427 kJ / 341 kcal
Fat33.3 g
Saturated fat2.6 g
Carbohydrates9.4 g
of which sugars5.5 g
Protein0.6 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (4)

Source: EU Regulation 1333/2008

Allergen (6)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (4)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (10)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (10)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (4)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (8)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (4)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (2)

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (4)

Source: ECHA — Biocidal Products Regulation

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Zaanse

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

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