Crown Sport Nutrition HyperDrink 45 Energy Sachet 47g Neutral

High Carbohydrate Drink with a Sodium Bonus

• Provides 45 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) 235 mg
• Instantaneous and translucent dissolution, without settling.
• Maximum absorption and digestibility
• Suitable for Vegans and allergen free

HyperDrink 45 , is a powdered sports drink of the highest quality and with an ideal composition of carbohydrates and sodium, nutrients necessary to improve the performance of both training and competitions of long duration and / or high intensity.

In a single 500 ml serving you will have 45 g of carbohydrates plus an extra contribution of sodium (approx.

235 mg).

HyperDrink 45 , contains the ideal blend, according to science, of carbohydrates, , Maltodextrin , and , Fructose, at , ratio 1.25:1 , (commonly 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 SLGT-1 and 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.

2.008, Earnest, C.P.

et al., JSCR.

2.004).

To this end, research has shown that the ideal is to combine a source that provides glucose (in our case maltodextrin) with 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 get the maximum oxidation of exogenous carbohydrates, i.e.

our body gets the maximum energy efficiency of the carbohydrates consumed.

This is very important when the carbohydrate intake in a small volume of liquid is very high (40 g / 500 ml) to ensure that the vast majority (74% efficiency) of what is ingested will be used in energy production without compromising possible stomach/intestinal discomfort (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 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 the carbohydrate intake to be high in small volumes.

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.

Apart from its high energy efficiency, mentioned above, the use of maltodextrin as opposed to 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 the mixture and this minimizes the possible gastrointestinal discomfort that can occur with high carbohydrate consumption during physical exertion (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 two, but in terms of osmotic level (to avoid gastrointestinal problems) the use of maltodextrin is more favorable.

In addition, for organoleptic issues, maltodextrin hardly adds any flavor, while glucose is sweeter, something we did not want in this case.

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 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 , Sodium (Na), sodium chloride in the form of , Marine salt, as a contribution of the mineral , Sodium (Na).

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).

In addition, we have added it in that amount and no other, because it is within the established range to generate a greater absorption of water and carbohydrates in the intestinal lumen (Shi, X.

et al., IJSNEM.

2,010, O´Brien, W.J.

&, Rowlands, D.S., AJPGLP.

2.011).

Perfect dissolution! The handicap that some drinks of this type on the market have is solubility, being complicated or producing drinks that are not very stable over the course of hours.

We have been very meticulous with this, so after choosing the best raw materials, making several tests and trials, we have managed to make a product of perfect dissolution, in just one minute a translucent and totally stable drink is formed with the passage of hours (and days).

Once dissolved you will think it is water!

No flavor! Seeking maximum effectiveness both at energetic and gastrointestinal level, we have developed a high purity product, so it has no flavor, only at organoleptic level it has a slight sweet touch provided by the fructose itself, nothing more.

It does not contain flavorings, preservatives, sweeteners, colorings or any other additives.

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