ENERGETIC GEL HIGH IN CARBOHYDRATES WITH A PLUS OF SODIUM Provides 45 g of Carbohydrates Mixture of Maltodextrin and Fructose in ratio 1:0,8 With a plus of Sodium (Sea Salt) 165 mg With anti-doping certificate by Informed-Sport Neutral flavour and pleasant texture Maximum absorption and digestibility Suitable for Vegans and free of allergens At Crown Sport Nutrition we have thought of all those athletes who need a higher intake of carbohydrates during sport, so we have developed the product line of gels, bars and Hyper(1:0,8). With these you can easily reach intakes of more than 60 g/hour of carbohydrates. Within this line we have HyperGel 45, an energy gel of the highest quality and with an ideal composition of carbohydrates and sodium, nutrients necessary to improve the performance of both training and competitions of long duration and / or high intensity.In a single gel you will get 45 g of carbohydrates plus an extra supply of sodium (approx. 165 mg). HyperGel 45 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 intestine 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). To achieve this, research suggests that the ideal is to combine a source of glucose (in our case maltodextrin) with a source of fructose. Why combine them in a ratio of 1.25:1 (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., SM. 2.015). 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 high carbohydrate intake (>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 at an osmotic level to avoid possible intestinal discomfort, but in terms of energy efficiency, there is no scientific evidence to date 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 than other carbohydrates (41% lower vs sucrose, for example) (Achten, J.et al., JN. 2007), which means that 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. With caffeine: we have added caffeine, the most effective ingredient for the direct improvement of performance, both in endurance and strength (Grgic, J. et al., BJSM. 2.019). As well as activating the Central Nervous System (CNS), it delays fatigue and optimises the use of cellular fuels (glycogen and fat). But most importantly, it improves muscle contraction (Lopes, J.M. et al., JAP. 1983), hence its effectiveness, especially when fatigue sets in. *Only variant with caffeine. Apart from its high energy efficiency, mentioned above, the use of maltodextrin as opposed to glucose as its own source of glucose, is also due to the fact that the use of this ingredient is more favourable at an osmotic level as it is a molecule with a high energy content.tic level as it is a larger molecule, which decreases the osmolality of the mixture and this minimises the possible gastrointestinal discomfort that can occur with high carbohydrate intake during physical exertion (Rowlands, D.S. et al, SM. 2.022). 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 level (to avoid gastrointestinal problems) it is more favourable to use maltodextrin. 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 to conclude on the carbohydrates used, in the context of products with a high concentration of carbohydrates to be consumed during exercise, the most important thing is that the energy efficiency of the exogenous carbohydrates consumed is maximised and that the energy efficiency of the carbohydrates consumed is minimised.The most important thing is to maximise the energy efficiency of the exogenous carbohydrates consumed and to minimise gastrointestinal problems as much as possible and, according to current science, this can only be achieved by combining these 2 carbohydrate sources (Maltodextrin/Fructose) and in the aforementioned proportions of 1.25:1 (more commonly referred to as 1:0.8) (Rowlands, D.S. et al, SM. 2.022). To complete the formula we have added the mineral sodium (Na), sodium chloride in the form of sea salt. 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). Ideal texture! The handicap of gels of this type, i.e. those containing a high amount of carbohydrates, is the texture, which is usually very dense and/or sandy, making it sometimes difficult to swallow and must be accompanied by plenty of water. In our case, we have managed to make a gel with a fluid texture that is easy to swallow. 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 else. It contains no flavourings, sweeteners or colourings.
