Maurten Maurten Gel 160 Hydrogel (single 65g)

5,20 In stock (3)
Maurten Gel 160: 40g carbs per serving, built with hydrogel tech for rapid absorption and minimal GI distress. Clean formula with no preservatives. Read more
  • 4.9 out of 5 stars customer feedback
  • 12 months money back guarantee
  • We can assemble bikes before shipping
  • Next-day dispatch from Dublin shop
  • Experts advice when you need it
  • Free ROI Shipping on Orders over €40

Specifications

Brand:
Maurten
Availability:
In stock (3)

Information

The Maurten Gel 160 is designed for athletes who need a higher carbohydrate intake during endurance activities. Each 65g serving provides 40 grams of carbohydrates, making it ideal for sustaining energy over prolonged sessions. Utilizing Maurten's patented hydrogel technology, the gel ensures smooth and rapid transportation of nutrients through the stomach to the intestines, minimizing the risk of gastrointestinal distress.

This gel contains only six natural ingredients, maintaining a clean profile without added colourants, preservatives, or artificial flavours. The carbohydrate mix follows a 0.8:1 fructose-to-glucose ratio, optimized for carbohydrate uptake of up to 100 grams per hour.

  • High carbohydrate density: 40g per 65g serving for efficient energy replenishment.
  • Hydrogel technology supports quick absorption and reduces digestive discomfort.
  • Formulated with just water, glucose, fructose, calcium carbonate, gluconic acid, and sodium alginate.
  • Nutrition per serving: 160 kcal energy, 40g carbohydrates (all sugars), 0g fat, 0g protein, 80-125 mg salt.

Consume before, during, or after exercise for consistent energy and performance support. The Gel 160 is particularly suitable for longer races or training sessions where higher carbohydrate intake is necessary.

                                                                                                                                                                                                                                                            
Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »