I started mixing my own gels recently using maltodextrin, fructose and water. The resulting product is not really a gel but - as to be expected - a thick-ish sugar water. This in itself is fine, but it takes a bit of care to not spill it out of the maurten gelflasks I use while riding. I then came across a recipe that should (according to chatgpt) emulate maurtens gels. It uses sodium alginate and calcium lactate to make it a gel. I tried this once and it was simply awful. Pieces of disgusting glibbery blobs. Any advice on how to do this? How to mix, cook, stir, sieve?
Just use the sodium alginate alone. It is a thickener. I would add it first to the water to get it dispersed before adding the other ingredients. I’m not really sure the purpose of the calcium lactate.
Haven’t tried making gels, but from other cooking experience I’d try some of the other common thickening agents – guar or xanthan gum, agar agar, rice or tapioca flour, etc.
For a really interesting mouthfeel you could try chia seeds.
I’ve had great luck just using real maple syrup. Obviously the taste may not be for everyone and the glucose:fructose ratio isn’t perfect, but it’s a simple, easy, whole food way to get in lots of carbs on the bike.
Easy maple syrup variations include instant coffee powder or cocoa powder. The flavors from UnTapped include mint, cinnamon spice, and citrus, all of which would be easy to do at home.
Maple syrup shots(with a dill pickle chaser) are a common offering at the food stops at gravel events in VT. A good dark syrup has a complex smokey flavor – it’s not just sweet.
I started out thickening but decided that thinner was easier to consume. But I used fruit pectin to thicken and it just made it less runny without getting thick and gloopy
Thanks to you all. My initial recipe seemed to come from the area of molecular cooking and was not suited for sports nutrition. Now tried the same Malto/Fructose/Salt mix with Xanthan. Immediately looks way better, will try on my next ride later today and let you know.
When making your own gels, how do you prevent the maltodextrine to go lumpy?
When I add the fructose to the water, it mixes nicely even in cold water. The maltodextrine however is such a fine powder (it’s like icing powder and I tried various brands), it turns into lumps which never completely dissolve.
I tried adding it to cold water, to warm water and to boiling water, all with the same result.
This website here: Energy-Gel Rezepte - RACEFUEL | Custom Energy Gel & Hydration Solutions (german) has some nice diy gel recipes. they are all quite liquidy (but actually the honey or agave syrup makle them less so) but filling them into one of those soft-flasks with a leakproof valve (i guess usually used by runners) has proven a good combination for me. i have never had any problems with leaking gel into my back pockets. there are some good flasks available at decathlon at the devil’s online shop (amazon). or directly on the racefuel website. highly recommended!
Tried the Malto/Fructose/Salt Gel with Xanthan today. Mouth feel and “gel-ness” was good, taste ok, but not great. Tried a dash of lemon juice for one flask which made it worse for me. Will try the grape-juice recipes that Paulek posted.
