Sour Jelly Beans
Prefix 066 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 375 kcal | — |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 92.5 g | — |
| of which sugars | 67.5 g | 68% |
| Fibre | 0.00 g | 0% |
| Protein | 0.00 g | — |
| Sodium | 0.11 g | 5% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Sugars (dextrose, corn syrup, sugar, apple juice from concentrate), Modified corn starch, Malic acid, Lactic acid, Sodium lactate, Tapioca dextrin, Citric acid, Artificial flavours, Shellac, Carnauba wax, White mineral oil, Beeswax, Allura red, Tartrazine, Brilliant blue FCF, Sunset yellow FCF
- E102TartrazineColour
- E110Sunset yellow FCFColour
- E129Allura redColour
- E133Brilliant blue FCFColour
- E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
- E270Lactic acid
- E296Malic acid
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
- E330Citric acidAntioxidant · Sequestrant
- E901white and yellow beeswaxCarrier · Emulsifier · Stabiliser · Thickener
- E903Carnauba waxCarrier
- E904Shellac
- E905Synthetic wax
- E905amineral oil
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Gummi candies”: 1.49 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.