Homemade Maurten?

You guys should read this it gives away the recipe
https://pubs.rsc.org/en/content/articlehtml/2019/fo/c9fo01617a

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Hehe, no problem mate. I do believe you might be looking for the marginalst of maginal gains here. And I would definitely not source obscure ingredients from China without testing them. I think all this time and money could be better spend on just training the gut. Just do long rides on 100+ g/h of regular malto/fructo mixes should get you most of the way.

According to your article:

No negative GI symptoms was observed for either of the test drink or the control despite their high content of digestible CHO.

However, I do appreciate your endeavor to unlock the Maurten-formula. And who knows, maybe next year we are all adding sodium algonate and calcium carbonate to our mixes.

I think that study looked at gi distress below 65% of vo2 max. Below 65% of vo2 max GI distress is much more unlikely but above it it’s much much more likely (because of blood leaving the intestine or something idk). The main goal with the hydrogels is to keep the carbs encapsulated and safe from the acids and stop them from sloshing around and causing a disturbance but also they have a a faster gastric emptying time meaning you can use them quicker (I think there is isotope tracer data to back this up)

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Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivo - Food & Function (RSC Publishing) DOI:10.1039/C9FO01617A

This is a great find. One thing — they make all of the ingredient amounts crystal clear in Table 1, except for the sodium alginate and the pectin. They say “total polysaccharide concentration was 0.2% (in the dissolved drink) and the ratio of alginate to pectin was 60 : 40.” Elsewhere in the paper they just refer to it as “0.2 wt%”.

Can someone explain to me the math, because doing what I would think is correct — multiplying their 201g of water by the 0.2% concentration (201*0.002) — comes out to an absurdly low number of 0.4g of total polysaccharide, and the 60:40 split would then mean .24g of alginate and .16g of pectin. Can that be correct?

I also can’t seem to work backwards on their “14 wt%” of carb content in order to confirm how they’re running the math. In the test drink, they are using 201g of water and 31.7g of carb. 14% of 201g is 28.14g, which doesn’t match. Doing the math the other way, 31.7/201 results in 15.7%.

On the control drink, they’re using the same 31.7g of carb, but the water content is 224. 31.7/224 = 14.15%, but why would that match the weight but the test drink wouldn’t?

Any help greatly appreciated. Thanks.

This part is easier to explain: 201+31,7=232.7 total weight. Of which 31.7/232.7=13,6% so rounded to 14% makes sense.

The first part on de alginate and pectin I don’t know what to make of.

Appreciate the effort, but math for a solution concentration doesn’t work like that. E.g. recipes will commonly ask for a 12.5% concentration of kosher salt in water for a pickle brine. If you have 100 grams of water, you are meant to add 12.5 grams of salt. No one describes a solution concentration as the weight of the additive as a proportion of the weight of the fluid AND the additive. It wouldn’t make sense.

You got to 13.6% via that roundabout method, but if applied to the control drink, 31.7+224 = 255.7 and 31.7/255.7 = 12.4% which is not rounded up to 14% in any study.

That’s sort of my thing with this study (and my layperson skill level, I’m sure), I can’t figure out how to reverse engineer the math so I can’t figure out how to approach the 0.2% polysaccharide concentration.

Not getting into the maths, but this is entirely reasonable for a scientific description of a solution. It might not make sense to a home cook but they aren’t writing a recipe for peanut butter cookies?

The percentage by weight (wt%) of a component of a solution is defined as the ratio of the component’s weight to the solution’s weight, expressed as a percentage.

(https://chem-textbook.ucalgary.ca/version2/review-of-background-topics/measurements-and-data/measurements-in-chemistry/other-units-for-solution-concentrations/)

Ok, looks like that’s definitive. In chemistry you divide the solute by the solution weight, not the solvent (water in this case).

You laugh about making peanut butter cookies, but we are reading studies and trying to make drink mix recipes, so the kitchen part is very relevant. When people hear something in study or product used a “10% concentration,” they are certainly thinking of adding 10g of carb for every 100g of water. In a 650ml tall bottle, they would add 65g of carb. But the chemistry lab math on that would apparently be 65g/715g = 9%. They’d need to add 73g of carb so that 73/723=10%.

Back to the linked study, in chemistry terms, why would they use a hydrogel, 13.6% carb content test drink against a non-hydrogel, 12.4% carb concentration control drink? It’s weird they didn’t get the carb and water ratios exact down to the gram for 14.0% precision in both.

How does this study manage the 2020 result that hydrogels do nothing more than normal carbs to manage gastric distress? Was there something wrong with it? I thought we were pretty much done with it (save maurten trying to justify their income stream)

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Reading through a few homemade drinks threads and found a link to an electrolyte recipe, I primarily use Precision Fuels ph1000 or the Stykr equivalent as I found that the increased sodium helped with cramping since I sweat lots.

I’m trying to adapt her recipe to one (Ultra list - Google Sheets) that is close to the tablets I use but chucking in some carbs as well (eating wins races apparently!). From the linked page, her recipe includes baking sodabut since the magnesium and maltodextrin packets in the UK specify grams and she uses teaspoons I have no idea what that would scale out to. Her’s is the only mention of baking soda which I’m not sure if it’s being used to supply sodium or for a different purpose.

So for all the TR chefs are you using baking soda? Am I missing a crucial ingredient? Too much of something already included? I’ll also add a squirt of squash for flavouring as well.

Edit: looking at bicarb/baking soda it would appear it’s there to get sodium into me, I think so anyhows!