Highlights
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- Provides 45 g of carbohydrates.
- Mixture of Maltodextrin and Fructose in a 1:0.8 ratio.
- With an extra 165 mg of sodium (except 400 mg in the Salted Peanut version).
- With anti-doping certificate by Informed-Sport
- Mild flavors 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 practice, that is why we have developed the Hyper(1:0.8) line of gels, bars and drinks. With these you can easily reach intakes in excess of 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 and sodium, nutrients necessary to improve performance both in training and in long duration and/or high intensity competitions. 45 g of carbohydrates plus an extra contribution of sodium (approx. 165 mg in 5 of the flavors and 400 mg in the Salted Peanut version) in a single gel.
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HyperGel 45 contains the ideal blend, according to science, of carbohydrates, Maltodextrin and Fructose, at 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). To this end, research has shown that the ideal is to combine a source that provides glucose (in our case maltodextrin) with another that provides fructose.
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Why combine them in a 1.25:1 ratio (1:0.8) and not in the classic 2:1 or other ratio? Because the latest research has shown that with this ratio we achieve maximal oxidation of exogenous carbohydrates, that is, our body obtains maximal energy efficiency from the carbohydrates consumed (74% efficiency) (Rowlands, D.S. et al., SM. 2.015). Why use Maltodextrin as a source of glucose and not another one? Because, according to the scientific literature available 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 the carbohydrate intake to be high (>60 g/h). By using it, we achieve 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 energy efficiency level, 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, 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), i.e., part of what is consumed is not used as a source of energy (always within the context of intake during sports practice), so it does not seem very logical to take a carbohydrate that part of it will not be used to provide energy, which is exactly what we are looking for when consuming this type of product.
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With Caffeine: we have added caffeine, the most effective ingredient for the direct improvement of performance, both endurance and strength (Grgic, J. et al., BJSM. 2.019). In addition to activating the Central Nervous System (CNS), it delays fatigue and optimizes the use of cellular fuels (glycogen and fat). But most importantly, it improves muscle contraction (Lopes, J.M. et al., JAP. 1983), hence its effectiveness especially when fatigue sets in. *Only variants with caffeine.
- In addition to its high energy efficiency, mentioned above, the use of maltodextrin versus the use of glucose as a source of glucose is also related to the fact that the use of this ingredient is more favorable at an osmotic level because it is a larger molecule, which reduces the osmolality of the mixture and this minimizes the possible gastrointestinal discomfort that can occur with high carbohydrate consumption during physical effort (Rowlands, D.S. et al., SM. 2.022). The conclusion is that in terms of energy efficiency, both glucose and maltodextrin are similar, so we could use either of the 2, but in terms of osmotic level (to avoid gastrointestinal problems) it is more favorable to use maltodextrin. In addition, for organoleptic nuances, maltodextrin hardly adds any flavor, while glucose is sweeter, something we did not want in this case.
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By way of summary and as a conclusion on the carbohydrates used, in the context 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 to minimize gastrointestinal problems as much as possible and, according to science, to date, this is only achieved by combining these 2 sources of carbohydrates (Maltodextrin/Fructose) and in the mentioned proportions of 1.25:1 (more commonly known as 1:0.8) (Rowlands, D.S. et al, SM. 2.022).
- To complete the formula we have added as a contribution of the mineral Sodium (Na), sodium chloride in the form of Marine salt. Sodium is the most important electrolyte during sports practice, because it is the one we lose the most with sweat and it is essential to maintain hydration during physical activity (NDA Panel. EFSA Journal. 2011).
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Ideal texture! The handicap of gels of this type, i.e. those containing a high amount of carbohydrates, is the texture, which is usually very dense and/or sandy, so it is sometimes difficult to swallow and must be accompanied with plenty of water. In our case, we have managed to make a fluid texture gel that will not be difficult to swallow.
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With minimum ingredients. Without sweeteners or colorants To minimize the gastrointestinal problems that may occur, we have developed a high purity product, so the neutral versions have no flavor, only at the organoleptic level have a slight sweet touch that brings the fructose itself, nothing more. The flavored versions contain only the flavor aroma as an extra. They do not contain sweeteners or colorants.
- And not forgetting that all HyperGel 45 are 100% safe as they are anti-doping certified by Informed-Sport.
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| Ingredients |
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Neutral: Water, maltodextrin, fructose, sea salt (sodium chloride), acidity regulator: citric acid; preservative: potassium sorbate.
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Neutral with caffeine: Water, maltodextrin, fructose, sea salt (sodium chloride), (0.1%) caffeine, acidity regulator: citric acid; preservative: potassium sorbate.
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Salted Peanut: Water, maltodextrin, fructose, sea salt, flavor, acidity regulator: citric acid; preservative: potassium sorbate.
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Lemon: Water, maltodextrin, fructose, sea salt, acidity regulator: citric acid; flavor, preservative: potassium sorbate.
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Mokka with caffeine: Water, maltodextrin, fructose, sea salt, flavorings, acidity regulator: citric acid; (0.1%) caffeine, preservative: potassium sorbate.
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Strawberry with caffeine: Water, maltodextrin, fructose, sea salt, flavor, acidity regulator: citric acid; (0.1%) caffeine, preservative: potassium sorbate.
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