HIGH CARBOHYDRATE ENERGY GEL WITH ADDED SODIUM Provides 45g of Carbohydrates Maltodextrin and Fructose blend in a 1:0.8 ratio With added Sodium (Sea Salt) 165mg Anti-doping certified by Informed-Sport Neutral flavor and pleasant texture Maximum absorption and digestibility Suitable for Vegans and allergen-free At Crown Sport Nutrition, we have considered 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 these, carbohydrate intakes of over 60g/hour can be easily achieved. Within this line, we have HyperGel 45, a top-quality energy gel with an ideal composition of carbohydrates and sodium, essential nutrients for enhancing performance in both long-duration and/or high-intensity training and competitions. A single gel provides 45g of carbohydrates plus an extra boost of sodium (approximately 165mg). HyperGel 45 contains the scientifically proven optimal blend of carbohydrates, maltodextrin, and fructose in a 1.25:1 ratio (commonly known as 1:0.8). It has been shown that during prolonged exercise, the use of carbohydrates absorbed in the intestine by different transporters (known as GLUTs) 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 1.25:1 (1:0.8) ratio and not the classic 2:1 or another? Because recent research has shown that this ratio allows for maximum oxidation of exogenous carbohydrates, meaning that our body obtains the 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 appears to be the best source when high efficiency in the use of exogenous glucose is desired, especially when high carbohydrate intake is required (>60 g/h). Using it, we achieve 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 beneficial from an osmotic standpoint to avoid potential intestinal discomfort, but in terms of energy efficiency, there is currently no scientific evidence to demonstrate that it is superior. Isomaltulose (Palatinose®, the most recognized patent), on the one hand, is a source of glucose and fructose, so its not purely a source of glucose. However, studies have also shown that its energy efficiency is lower compared to other carbohydrates (41% lower vs. sucrose, for example) (Achten, J. et al., JN. 2007). This means that some of what is consumed is not used as an energy source (always within the context of consumption during exercise). Therefore, it doesnt seem very logical to consume a carbohydrate when some of it wont be used to provide energy, which is precisely what were looking for when consuming this type of product. With Caffeine: weve added caffeine, the most effective ingredient for directly improving performance, both in 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 fat). Most importantly, it improves muscle contraction (Lopes, JM et al., JAP. 1983), hence its effectiveness, especially when fatigue sets in. *Only available in the caffeine variant. Besides its high energy efficiency, mentioned earlier, the use of maltodextrin instead of glucose as the primary glucose source is also due to its greater osmotic advantage. Because it is a larger molecule, maltodextrin reduces the osmolality of the mixture, minimizing potential gastrointestinal discomfort that can occur with high carbohydrate consumption during physical exertion (Rowlands, DS et al., SM. 2022). The conclusion is that, in terms of energy efficiency, both glucose and maltodextrin are similar, so we could use either one. However, from an osmotic standpoint (to avoid gastrointestinal problems), maltodextrin is more advantageous. Furthermore, in terms of organoleptic nuances, maltodextrin contributes very little flavor, while glucose is sweeter, which is undesirable in this case. In summary and conclusion regarding the carbohydrates used, within the context of products with a high carbohydrate concentration for consumption during exercise, the most important factor is maximizing the energy efficiency of the exogenous carbohydrates consumed and minimizing gastrointestinal issues. According to current scientific evidence, this is only achieved by combining these two carbohydrate sources (maltodextrin/fructose) in the aforementioned 1.25:1 ratio (more commonly known as 1:0.8) (Rowlands, DS et al., SM. 2022). To complete the formula, we have 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 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 drawback of gels of this type, those containing a high amount of carbohydrates, is their texture, which is usually very dense and/or gritty, sometimes making them difficult to swallow and requiring plenty of water. In our case, weve managed to create a gel with a fluid texture thats easy to swallow. Neutral flavor! No artificial flavors, sweeteners, or colors. To minimize any potential gastrointestinal issues, weve developed a high-purity product, so it has no flavor; only a slight sweetness from the fructose itself. It contains no artificial flavors, sweeteners, or colors