Hydro energy gel with added sodium. Provides 30 g of carbohydrates. Liquid Hydro texture. Mixture of maltodextrin and fructose in a ratio of 1:0.8. With added sodium (sea salt) 110 mg. Neutral flavor, no added flavors. 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 carbohydrate intake during sports, which is why we have developed the Hyper (1:0.8) line of gels, bars and drinks. These products can easily reach carbohydrate intakes exceeding 60 g/hour. Within this line, we offer HyperGel 30 Hydro, a high-quality energy gel with an ideal composition of carbohydrates and sodium, essential nutrients for improving performance in both long-term and/or high-intensity training and competitions. In a single gel, you get 30g of carbohydrates plus an additional 110mg of sodium. HyperGel 30 Hydro contains the ideal blend of carbohydrates, maltodextrin and fructose, in a ratio of 1.25:1 (commonly known as 1:0.8). It has been shown that during prolonged exercise, the use of carbohydrates absorbed in the intestine via different transporters (known as GLUTs) is the only way to increase the rate of assimilation and oxidation of exogenous carbohydrates above 60g/hour (Currell, K. et al., MSSE. 2008; Earnest, CP et al., JSCR. 2004). Research indicates that the ideal approach is to combine a glucose source (in our case, maltodextrin) with a fructose source. Why combine them in a ratio of 1.25:1 (1:0.8) and not the classic 2:1 or another? Because recent research has shown that this ratio allows for maximum oxidation of exogenous carbohydrates, which means that our body obtains maximum energy efficiency from the carbohydrates consumed (74% efficiency) (Rowlands, DS et al., SM. 2015). Why use maltodextrin as a glucose source and not another? Because, according to current scientific literature, it seems to be the best source when the goal is high efficiency in the use of exogenous glucose, especially when we want a high carbohydrate intake (>60 g/h). By using it, we obtain maximum oxidation of exogenous carbohydrates compared to other glucose sources, such as cyclodextrin (Cluster Dextrin®) or isomaltulose (Palatinose®). Cyclodextrin, or highly branched cyclic dextrin (Cluster Dextrin®, the most recognized patent), seems osmotically promising for preventing potential intestinal discomfort, but in terms of energy efficiency, there is currently no scientific evidence to prove that it is superior. Isomaltulose (Palatinose®, the most recognized patent), on the one hand, is a source of glucose and fructose, so it is not a pure source of glucose. However, studies have shown that its energy efficiency is lower compared to other carbohydrates (41% lower than sucrose, for example) (Achten, J. et al., JN. 2007). This means that part of what is consumed is not used as an energy source (always in the context of consumption during exercise). Therefore, it does not seem very logical to consume a carbohydrate when some of it will not be used to provide energy, which is exactly what we are looking for when consuming this type of product. In addition to its high energy efficiency, mentioned earlier, the use of maltodextrin instead of glucose as the main source of glucose is also due to its greater osmotic advantage. Since it is a larger molecule, maltodextrin lowers the osmolality of the mixture, minimizing the potential gastrointestinal discomfort that can occur in the case of high carbohydrate consumption during physical exertion (Rowlands, DS et al., SM. 2022). In conclusion, glucose and maltodextrin are similar in terms of energy efficiency, so either could be used. However, from an osmotic point of view (to avoid gastrointestinal problems), maltodextrin is more favorable. Furthermore, in terms of organoleptic nuances, maltodextrin contributes very little to the flavour, while glucose is sweeter, which was undesirable in this case. In summary and conclusion regarding the carbohydrates used, in the context of products with a high carbohydrate concentration for consumption during exercise, the most important factor is to maximise the energy efficiency of the exogenous carbohydrates consumed and minimise gastrointestinal problems. According to current scientific evidence, this is only achieved by combining these two carbohydrate sources (maltodextrin/fructose) in the aforementioned ratio of 1.25:1 (better known as 1:0.8) (Rowlands, DS et al., SM. 2022). To complete the formula, we added sodium chloride in the form of sea salt as a source of the mineral sodium (Na). Sodium is the most important electrolyte during sports, as it is the one we lose the most through sweat and is essential for maintaining hydration during physical activity (NDA Panel. EFSA Journal. 2011). Hydro-liquid texture! Some people have difficulty swallowing gels, even those with a fluid texture. That is why we have developed this hydro-gel, with the addition of water, for those who have difficulty consuming gels during a race. We have created a gel with a liquid texture, easy to swallow; in fact, you will think that you are drinking a sports drink instead of a gel. Neutral flavor! No artificial flavors, sweeteners or colors. To minimize any potential gastrointestinal problems, we have developed a high-purity product, so it is flavorless. The only sensory sensation is a slight sweetness from fructose. It does not contain any artificial flavors, sweeteners or colors