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.
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.
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.