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Bean Boozled - Jelly Belly - 45 g

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Bean Boozled - Jelly Belly - 45 g

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Barcode: 0071567988612 (EAN / EAN-13) 071567988612 (UPC / UPC-A)

Common name: Bean Boozled

Quantity: 45 g

Packaging: Box, Container

Brands: Jelly Belly, Jelly Belly Candy Company

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Candies, Gummi candies, Jelly beans

Labels, certifications, awards: Kosher, Orthodox Union Kosher, Pure cocoa butter

Countries where sold: France, Switzerland

Matching with your preferences

Health

Ingredients

  • icon

    45 ingredients

    : Sucre, sirop de glucose, amidon de maïs modifié, arômes, concentrés (pomme, citrouille, carotte, spiruline, carotte pourpre, carotte noire, cassis, hibiscus), sel, colorants (E100, E150a, E153, E162, E171), régulateurs d'acidité (E270, E325, E327, E330, 331), agent d'enrobage (E901, E903, E904, purée de pêche concentrée, purée de banane, chocolat (sucre, pâte de cacao, beurre de cacao, émulsifiant E322 soja, arôme) jus de citron vert concentré, jus de poire concentré, cacao en poudre, noix de coco, dextrine de tapioca, vinaigre.
    Allergens: Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E100 - Curcumin
    • Additive: E1400 - Dextrin
    • Additive: E150a - Plain caramel
    • Additive: E153 - Vegetable carbon
    • Additive: E162 - Beetroot red
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E325 - Sodium lactate
    • Additive: E327 - Calcium lactate
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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.

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:concentres, fr:331

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

  • icon

    Non-vegan

    Non-vegan ingredients: E901, E904

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E904

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    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.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    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!

    : Sucre, sirop de glucose, amidon de maïs modifié, arômes, concentrés (pomme, citrouille, carotte, spiruline, carotte pourpre, carotte noire, cassis, hibiscus), sel, colorants (e100, e150a, e153, e162, e171), régulateurs d'acidité (e270, e325, e327, e330, 331), agent d'enrobage, e901, e903, e904, pêche, banane, chocolat (sucre, pâte de cacao, beurre de cacao, émulsifiant (e322 _soja_), arôme), jus de citron vert concentré, jus de poire concentré, cacao en poudre, noix de coco, dextrine de tapioca, vinaigre
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.76190476190476 - percent_max: 100
    2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. amidon de maïs modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    5. concentrés -> fr:concentres - percent_min: 0 - percent_max: 5
      1. pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 5
      2. citrouille -> en:pumpkin - vegan: yes - vegetarian: yes - ciqual_food_code: 20139 - percent_min: 0 - percent_max: 2.5
      3. carotte -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 1.66666666666667
      4. spiruline -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 1.25
      5. carotte pourpre -> en:violet-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 1
      6. carotte noire -> en:black-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.833333333333333
      7. cassis -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 0.714285714285714
      8. hibiscus -> en:roselle-flower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
    6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.15
    7. colorants -> en:colour - percent_min: 0 - percent_max: 0.15
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      2. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      3. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      4. e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0375
      5. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.03
    8. régulateurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.15
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      2. e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      3. e327 -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      4. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0375
      5. 331 -> fr:331 - percent_min: 0 - percent_max: 0.03
    9. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 0.15
    10. e901 -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    11. e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    12. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.15
    13. pêche -> en:peach - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    14. banane -> en:banana - vegan: yes - vegetarian: yes - ciqual_food_code: 13005 - percent_min: 0 - percent_max: 0.15
    15. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.15
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.15
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.15
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.0375
        1. e322 _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.0375
      5. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.03
    16. jus de citron vert concentré -> en:lime-juice-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 13067 - percent_min: 0 - percent_max: 0.15
    17. jus de poire concentré -> en:pear-juice-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    18. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.15
    19. noix de coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 0.15
    20. dextrine de tapioca -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    21. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.15

Nutrition

  • icon

    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: 2

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 0, rounded value: 0)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.85546875, rounded value: 2.9)

    Negative points: 14

    • Energy: 4 / 10 (value: 1523, rounded value: 1523)
    • Sugars: 10 / 10 (value: 66, rounded value: 66)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 0 / 10 (value: 60, rounded value: 60)

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

    Nutritional score: (14 - 0)

    Nutri-Score:

  • icon

    Nutrient levels

    • icon

      Sugars in high quantity (66%)

      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.
    • icon

      Salt in low quantity (0.15%)

      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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Jelly beans
    Energy 1,523 kj
    (364 kcal)     		+1%
    Fat 0 g -100%
    Saturated fat 0 g -100%
    Carbohydrates 91 g +1%
    Sugars 66 g -4%
    Fiber 0 g -100%
    Proteins 0 g -100%
    Salt 0.15 g +108%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.855 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by feat.
Product page also edited by beniben, ecoscore-impact-estimator, gmlaa, kiliweb, packbot, scanbot, sebleouf, teolemon, upcbot, yuka.RnJzK1BiVUdqYWtnbmZSanBUM293OHhaK2J1Z2NEcTFNY3dXSWc9PQ, yuka.RnZ3OVQ1by9uY1V1dGRnZ29RdUsvdDhsL3NUMlVsdThlK1VBSWc9PQ, yuka.SEpzTUs0RVpoZmhRdHNFYnpoYlo4SXBNd29Qd2VFaTZBdHN6SVE9PQ, yuka.SFA4a1FaUUltZjRBeGN3bjBTM3VwOXR0MTd5WGZIK1FOdXdVSVE9PQ, yuka.UUowRlM3dzhvUHBiZ3NRQ3JpdUZwZDlhOWNUellHenNKZVFUSVE9PQ, yuka.VnZwUkRid3pyOWNLa2NZVm9pUFkyZHRWL1kvemRHYVlHZElMSWc9PQ, yuka.WFo4UENyb1F2ZU1GdWNFRzRoTDBwTko3NHNXTUFrbU9Pc2M4SUE9PQ, yuka.WUwwbUtyUXdsK2M2Z3NGdjJDck41STVJM0llNWZYR25lOFliSVE9PQ, yuka.ZEtBU0NQNDZ1UDFWdmNRZzlDbnBxdWhJbHB1TmVqT2FNTkFWSVE9PQ, yuka.ZTZGWkFwa2pwL2tJd05zYjRUM0hvdTU1elkrVWUwTzdFOVkrSVE9PQ, yuka.ZW9VbE81b2FyT0lLbmNRbTNpTDY0Kzk1NlpTbVRHZTVBcllUSWc9PQ, yuka.ZjVFdUFvazV2Zkl4bnZjc3B6ZnU0WTFleEpLSVdIaVpGTmNTSWc9PQ, yuka.ZktKWUY0RW1yY0lOdXZRTStpdmt3c0IyLzRTcVdFS3VjZEFySVE9PQ, yuka.Zkw4TU83WThsUDRPbFBFT3prTGI1L2QwNDdpS0FVV3RjKzhmSVE9PQ, yuka.ZnJrc0MvMDg5K0k3b01jZTV6YnkxTlI0NU1lNFRHSHFDdGdMSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhVKD9_4vxz9bEHWx2qNme-rDrzyOMlI06nAMKs, yuka.sY2b0xO6T85zoF3NwEKvlmhZY4HYozjfJhLilhzbw_OqIsHGWNZfy6X6CKs, yukafix.

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