HIGH CARBOHYDRATE GEL WITH A PLUS OF CAFFEINE AND SODIUMProvides 45 g of CarbohydratesMixture of Maltodextrin and Fructose in a 1:0.8 ratioWith a plus of Sodium (Sea Salt) 165 mgWith anti-doping certificate by Informed-SportNeutral flavor and pleasant textureMaximum absorption and digestibilitySuitable for Vegans and allergen freeAt Crown Sport Nutrition we have thought of all those athletes who need a greater intake of carbohydrates during sports, which is why we have developed the Hyper product line . With them you can easily reach consumptions 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, caffeine and sodium, necessary nutrients to improve performance both in training and in long-term competitions and/or High intensity. In a single gel you will have 45 g of carbohydrates, 80 mg of caffeine and an extra contribution of Sodium (approx. 165 mg).HyperGel 45 contains the ideal mix, 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, CP et al., JSCR. 2004). For this, the investigations say 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 (1:0.8) ratio and not in the classic 2:1 or another? Because the latest research has shown that with this ratio we achieve the maximum oxidation of exogenous carbohydrates , that is, 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 the scientific literature existing today, it seems to be the best source when what is sought is a high efficiency in the use of exogenous glucose, especially when we want carbohydrate intake to be high (> 60 g/h). ). Using it we achieve the 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 recognized patent) seems interesting at an osmotic level to avoid possible intestinal discomfort, but at the level of energy efficiency, to date there is no scientific evidence to show that it is better.Isomaltulose (Palatinose®, as the most recognized 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, on the other hand, studies have shown that its energy efficiency is lower compared to other carbohydrates (41% lower vs sucrose, for example) (Achten, J. et al., JN. 2.007), that is, part of what is consumed is not used as an energy source ( always within the context of taking during sports practice), so it does not seem very logical to take a carbohydrate that part of it is not going to be used to provide us with energy, which is just what we are looking for when consuming this type of product.Apart from its high energy efficiency, previously mentioned, using maltodextrin compared to the use of glucose as its own glucose source, it also has to do with the fact that the use of this ingredient is more favorable at an osmotic level because it is a molecule of greater size, which lowers the osmolality of the mixture and this minimizes the potential gastrointestinal upset that can occur with high carbohydrate intake during physical exertion (Rowlands, DS et al., SM. 2022). The conclusion is that at the level of energy efficiency both glucose and maltodextrin are similar, so we could use either of...