HyperGel 30 (1:0,8) Hydro

WHY CROWN SPORT NUTRITION? (41 SEC)?

HYDRO TYPE ENERGY GEL WITH A PLUS OF SODIUM

• Provides 30 g of Carbohydrates
• With Hydro type liquid texture
• Mixture of Maltodextrin and Fructose in a 1:0.8 ratio
• With a plus of Sodium (Sea Salt) 110 mg
• Neutral flavor, without added aromas
• Maximum absorption and digestibility
• Suitable for Vegans and allergen free

In Crown Sport Nutrition We have thought of all those athletes who need a greater intake of carbohydrates during sports, that 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 30 Hydro, an energy gel of the highest quality and with an ideal composition of carbohydrates and sodium, nutrients necessary to improve performance both in training and in long-term and/or high-intensity competitions. In a single gel you will have 30g of carbohydrates plus an extra contribution of Sodium (approx. 110mg).

HyperGel 30 Hydro Contains the ideal mix, according to science, of carbohydrates, Maltodextrin and Fructose, in ratio 1.25:1 (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). 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 getthe maximum oxidation of exogenous carbohydrates, that is, that our body obtains maximum energy efficiencyof consumed carbohydrates (74% efficiency) (Rowlands, D.S. et al., SM. 2.015).

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 the 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. 2007), 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 instead of using glucose as its own glucose source also has to do with the fact that the use of this ingredientis more favorable at the osmotic levelbecause it is a larger molecule, which decreases the osmolality of the mixture and this minimizes the possible gastrointestinal discomfort that can occur with high carbohydrate intake during physical exertion (Rowlands, D.S. 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 the 2, but at the osmotic level (to avoid gastrointestinal problems) the use of maltodextrin is more favourable. Also, fororganoleptic nuances, the maltodextrin hardly adds flavor, while the glucose is sweeter, something that in this case we did not want.

As a summary and as a conclusion about the carbohydrates used, within the framework of products with a high concentration of carbohydrates to be taken during exercise, the most important thing is that the energy efficiency of the exogenous carbohydrates consumed is maximum and that gastrointestinal problems are minimized and, according to science, a Today, this is only achieved by combining these 2 carbohydrate sources (Maltodextrin/Fructose) and in the mentioned proportions of1.25:1(more commonly known as1:0.8) (Rowlands, D.S. et al., SM. 2022).

To complete the formula we have added it as a contribution of the mineral Sodium (Na), sodium chloride in the form of Sea salt. Sodium is the most important electrolyte during sports practice, because it is the one we lose the most through sweat and it is essential to maintain hydration during physical activity (NDA Panel. EFSA Journal. 2011).

Hydro type liquid texture! Some people have problems swallowing gels, even if they are fluid in texture, which is why we have developed this Hydro-type gel, with extra water, for all those who find it difficult to take gels while running. In this case, we have managed to make a gel with a liquid texture that will not be difficult for you to swallow, in fact, you will think that you are taking a sports drink instead of a gel.

Neutral taste! No flavorings, no sweeteners, no colorings
To minimize gastrointestinal problems that may occur, we have developed a highly pure product, so it has no flavor, only at the organoleptic level it has a slight sweet touch that fructose itself provides, nothing more. It does not contain flavorings, sweeteners or dyes.