HYDRO TYPE ENERGETIC GEL WITH A PLUS OF SODIUM Provides 30 g of Carbohydrates With Hydro Type Liquid Texture Blend of Maltodextrin and Fructose in ratio 1:0.8 With a plus of Sodium (sea salt) 110 mg Neutral flavour, no added flavourings Maximum absorption and digestibility Suitable for Vegans and allergen free At Crown Sport Nutrition we have thought of all those athletes who need a higher intake of carbohydrates during sports, so we have developed the product line of gels, bars and Hyper(1:0.8) drink. Within this line we have HyperGel 30 Hydro, an energy gel of the highest quality and with an ideal composition of carbohydrates and sodium, nutrients necessary to improve performance both in training and in long duration and/or high intensity competitions. In a single gel you will have 30g of carbohydrates plus an extra supply of Sodium (approx. 110 mg). HyperGel 30 Hydro contains the ideal blend, according to science, of carbohydrates, Maltodextrin and Fructose, in a 1.25:1 ratio (commonly known as 1:0.8). It has been shown that in prolonged exercise the use of carbohydrates that are absorbed in the gut by different transporters (known as GLUT) is the only way to increase the rate of assimilation and oxidation of exogenous carbohydrates above 60 g/hour (Currell, K. et al., MSSE. 2008; Earnest, C.P. et al., JSCR. 2004). Research has shown that the ideal is to combine a source that provides glucose (in our case maltodextrin) with another that provides fructose. Why combine them in a 1.25:1 ratio (1:0.8) and not in the classic 2:1 or other ratio? Because the latest research has shown that with this ratio we achieve maximum oxidation of exogenous carbohydrates, i.e. our body obtains maximum energy efficiency from the carbohydrates consumed (74% efficiency) (Rowlands, D.S. et al., Why use Maltodextrin as a source of glucose and not another? Because, according to the scientific literature available today, it seems to be the best source when high efficiency in the use of exogenous glucose is sought, especially when we want carbohydrate intake to be high (>60 g/h). By using it we achieve maximum oxidation of exogenous carbohydrates compared to other sources of glucose such as cyclodextrin (Cluster Dextrin®) or isomaltulose (Palatinose®). Cyclodextrin or highly branched cyclic dextrin (Cluster Dextrin®, as the most recognised patent) seems interesting on an osmotic level to avoid possible intestinal discomfort, but in terms of energy efficiency, to date there is no scientific evidence to show that it is better.
Isomaltulose (Palatinose®, as the most recognised patent), on the one hand, is a source of glucose and fructose, so it is not purely a source of glucose, but apart from that, studies have shown that its energy efficiency is lower compared to other carbohydrates (41% lower vs sucrose, for example) (Achten, J.et al., JN. 2007), i.e., part of what is consumed is not used as a source of energy (always within the context of intake during sport), so it does not seem very logical to take a carbohydrate that part of it is not going to be used to provide energy, which is exactly what we are looking for when consuming this type of product.
Apart from its high energy efficiency, mentioned above, the use of maltodextrin as opposed to glucose as a source of glucose is also related to the fact that the use of this ingredient is more favourable at an osmotic level because it is a larger molecule, which reduces the osmolality of the mixture and this minimises the possible gastrointestinal discomfort that can occur with high consumption of carbohydrates during physical effort (Rowlands, D.S. et al., The conclusion is that in terms of energy efficiency, both glucose and maltodextrin are similar, so we could use either of the two, but in terms of osmotic efficiency (to avoid gastrointestinal problems), maltodextrin is more favourable. Furthermore, in terms of organoleptic nuances, maltodextrin hardly adds any flavour, while glucose is sweeter, something we did not want in this case.
To sum up and as a conclusion on the carbohydrates used, in the context of products with a high concentration of carbohydrates to be taken during exercise, the most important thing is that the energy efficiency of the exogenous carbohydrates consumed is maximum and that gastrointestinal problems are minimised as far as possible and, according to science, to date, this can only be achieved by combining these two carbohydrate sources (Maltodextrin/Fructose) and in the proportions of 1.25:1 (more commonly referred to as 1:0.8) (Rowlands, D.S. et al, To complete the formula, we have added sodium (Na), sodium chloride in the form of sea salt, as a source of the mineral sodium (Na). Sodium is the most important electrolyte during sport, because it is the one we lose most through sweat and is essential for maintaining hydration during physical activity (NDA Panel. EFSA Journal. 2011). Hydro type liquid texture! Some people have problems swallowing gels, even if they have a fluid texture, which is why we have developed this Hydro type gel, with extra water, for all those who find it difficult to swallow gels during a race. In this case, we have succeeded in making a gel with a liquid texture that will not be difficult to swallow, in fact, you will think you are drinking a sports drink instead of a gel. Neutral flavour! No flavourings, sweeteners or colourings To minimise gastrointestinal problems as much as possible, we have developed a product of high purity, so it has no flavour, just a slight sweetness provided by the fructose itself, nothing more. It contains no flavourings, sweeteners or colourings.
