New drink with 90 g of carbohydrates in 500 ml of water and extra sodium. Ratio 1:0,8 Maltodextrin:Fructose. Excellent dissolution, flavor and texture.
Provides 90 g of carbohydrates in 500 ml of water
Mixture of Maltodextrin and Fructose in a 1:0,8 ratio
With a plus of sodium (sea salt)200 mg
Maximum absorption and digestibility
Suitable for Vegans and free of allergens
 
HyperDrink 90 is a powdered sports drink of the highest quality and with an ideal composition of carbohydrates and sodium, nutrients necessary to improve performance in both training and competitions. long duration and/or high intensity. In a single intake of 500 ml you will have 90 g of carbohydrates plus an extra supply of Sodium (approx. 208 mg).
 
HyperDrink 90 contains the ideal mixture, according to science, of carbohydrates, Maltodextrin and Fructose, in ratio 1,25:1 (commonly 1:0.8). It has been shown that in prolonged exercises 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 do this, research says that the ideal is to combine a source that provides glucose (in our case maltodextrin) with fructose.
 
Why combine them in a ratio of 1,25:1 (1:0.8) and not in the classic 2:1 or another?
Because the latest research have shown that with this ratio we achieve the maximum oxidation of exogenous carbohydrates, that is, our body obtains the maximum energy efficiency from the carbohydrates consumed. This is very important when carbohydrate intake in a small volume of liquid is very high (90 g / 500 ml) to ensure that the vast majority (74% efficiency) of what is ingested will be used for energy production. without compromising possible stomach/intestinal upset (Rowlands, D.S. et al., SM. 2015).
 
Why use Maltodextrin as a glucose source and not another?
Because, according to the current scientific literature, 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 high carbohydrate intake in small volumes. Using it we achieve the maximum oxidation of exogenous carbohydrates against other sources of glucose such as cyclodextrin (Cluster Dextrin®) or isomaltulose (Palatinose®).
Cyclodextrin or highly branched cyclic dextrin (Cluster Dextrin®, as patent more recognized) 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, it 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 a source of energy (always within the context of intake during sports practice), for what It doesn’t 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, commented previously, the use of maltodextrin against the use of glucose as its own source of glucose, also has to do with the fact that the use of this ingredient is more favorable at the osmotic level because it is a larger molecule, which decreases the osmolality of glucose. mixture and this minimizes the possible gastrointestinal upset 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 (avoid gastrointestinal problems) the use of maltodextrin is more favorable. In addition, due to organoleptic nuances, maltodextrin hardly adds flavor, while glucose is sweeter, something that in this case we did not want.