SPEEDON Performance Fuel is meticulously designed to address these challenges, delivering a gel that is both palatable and gentle to the digestive system.

The goal was to develop not just a gel, but the gel!

• Palate fatigue
  Ingesting carbohydrate gels for multiple hours is challenging. One of the primary goals during the development of the SpeedON Performance gel was to delay the onset of palate fatigue.
• Why texture matters
  The viscosity of a gel is largely responsible for the perception of sweetness.
  Rigorous testing enabled us to identify a polymer that has shown a unique affinity with the saliva, making it act as a lubricant. The SpeedON performance gel does not flood the palate with an overwhelming sweetness that lingers but rather slides off your palate once swallowed to offer a very quick and clean finish, leaving only a subtle memory of its presence.
• Gastric upset
  Liquid sources of carbohydrate gels will flood the gastric system and change the osmotic pressure of the fluid in the stomach and gastric tract. The human body wants to stay in homeostasis and will try to restore an osmotic equilibrium by trying to direct fluid into the gastric tract to recreate balance. This can lead to the accumulation of excessive fluid in the stomach and small intestine hence triggering a bloated sensation and nausea.
  Due to this fact a more solid source of carbohydrate fuel is preferable as it potentially protects the osmotic pressure of the gastric juices and significantly decreases the risk of upper GI distress.

The SPEEDON aqueous hydrocolloid gel technology allowed us the create a unique gel that does not dissolve instantaneously into the gastric juices but rather leaches carbohydrates continuously allowing a steady release of substrate to align with the body’s natural absorption processes and significantly reducing the risk of upper GI discomfort.

Applying the Goldilocks Principle in Practice

The SPEEDON performance gel embodies the “just right” texture—not too firm to cause any swallowing effort, nor too soft to compromise the osmotic equilibrium in the stomach. This balance ensures that the gel and its utility as a substrate source transitions smoothly through the digestive tract, providing sustained energy without the drawbacks of traditional gels or chews.