HIGH CARBOHYDRATES ENERGY GEL WITH ADDED SODIUM Provides 45 g of carbohydrates Mixture of maltodextrin and fructose in a ratio of 1:0.8 With added sodium (sea salt) 165 mg Anti-doping certificate by Informed-Sport Neutral flavor and pleasant texture 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. With them, a carbohydrate intake of over 60 g/hour can be easily achieved. Within this line, we have HyperGel 45, 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. A single gel provides 45 g of carbohydrates plus an additional addition of sodium (approximately 165 mg). HyperGel 45 contains the scientifically proven optimal 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 physical exercise, the use of carbohydrates 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, 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, this seems to be the best source when high efficiency in the use of exogenous glucose is desired, especially when a high carbohydrate intake is required (>60 g/h). Using it, we obtain 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®, the most recognized patent), seems osmotically beneficial to avoid 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 also 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 part of it will not 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 directly improving performance, both in terms of endurance and strength (Grgic, J. et al., BJSM. 2019). In addition to activating the Central Nervous System (CNS), this product delays fatigue and optimizes the use of cellular fuels (glycogen and fats). Most importantly, it improves muscle contraction (Lopes, JM et al., JAP. 1983), hence its effectiveness, especially when fatigue occurs. *Only available in the caffeine version. In addition to the high energy efficiency mentioned above, the use of maltodextrin instead of glucose as the main source of glucose is also due to its greater osmotic advantage. As a larger molecule, maltodextrin reduces 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). The conclusion is that, from an energy efficiency point of view, both glucose and maltodextrin are similar, so we could use either one. However, from an osmotic point of view (to avoid gastrointestinal problems), maltodextrin is more advantageous. In addition, in terms of organoleptic nuances, maltodextrin contributes very little to the flavor, while glucose is sweeter, which is 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 maximize the energy efficiency of the exogenous carbohydrates consumed and minimize 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 sport, 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). Ideal texture! The disadvantage of gels of this type, those that contain a large amount of carbohydrates, is their texture, which is usually very dense and/or grainy, which sometimes makes them difficult to swallow and requires a lot of water. In our case, we managed to create a gel with a fluid texture, easy to swallow. Neutral flavor! No artificial flavors, sweeteners or colors. To minimize any potential gastrointestinal problems, we developed a high-purity product, so it has no flavor; just a slight sweetness from the fructose itself. It does not contain artificial flavors, sweeteners or colors