Hellmann's Extra Thick Mayonnaise 5L
Extra Thick Mayonnaise
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Full Product Information
Nutrition and Allergens
-
No MSG added -
No artificial colours -
Meets DH 2012 salt targets -
Gluten Free -
Suitable for Vegetarians
Ingredients
Rapeseed Oil (76%), Pasteurised Free Range EGG and EGG Yolk (8.7%), Water, Spirit Vinegar, Salt, Sugar, Thickeners (Guar Gum, Xanthan Gum), Lemon Juice Concentrate, Flavourings, Antioxidant (Calcium Disodium EDTA), Paprika Extract.
Allergen Information
When refrigerated, HELLMANN'S Extra Thick Mayonnaise in salad preparations resists breakdown for up to 24 hours. Keeps a salad looking fresher for longer. It's also a good natural source of Omega 3.
Product Nutrient Information
| Item | Per 100 g/ml | Per Portion | |
|---|---|---|---|
| Energy kJ | 2900 kJ | - kJ | - kJ |
| Energy kcal | 710 kcal | - kcal | - kcal |
| Fat | 77.0 g | - g | - g |
| Saturates | 6.0 g | - g | - g |
| Carbohydrate | 1.5 g | - g | - g |
| Sugars | 1.5 g | - g | - g |
| Fibre | 0.0 g | - g | - g |
| Protein | 1.0 g | - g | - g |
| Salt | 1.20 g | - g | - g |
Reference Intake 8400kJ/2000kcal
Additives
- No MSG added
- No artificial colours
- No artificial preservatives
Allergen
- Eggs and their derivatives
Dietary Information
- Meets DH 2012 salt targets
- Gluten Free
- Suitable for a lactose free diet
- Suitable for Vegetarians
Full Product Information
Description
Extra Thick Mayonnaise
Packaging
1 x 5L
Container
5L
Product Codes
| 10934202 |
| 8722700573982 |
Usage Information
Preparation
Ready to use
Yield
5kg
Shelf Life
8 months from date of manufacture.
Storage
Refrigerate after opening and use within 3 months. Do not freeze.
Abridged Terms and Conditions for 'Review and win'
This offer is open to UK bona fide catering establishments. To be in with a chance to win a £50 Amazon voucher entrants will need to have purchased a Unilever product within the promotion period and left a rating and review on the UFS.com Webshop. There is one £50 voucher to give away in total. Closing date is 23:59 GMT on 30/08/2018. See here for full terms.
