Maurten Gel Mix 480
A new format to meet your energy needs
With the Gel Mix 480, Maurten introduces a new fueling format. It’s neither a traditional gel, nor a drink mix. It sits between the two. A distinct format designed to be prepared in a softflask before a long effort and consumed on the go.
By mixing one sachet with just 200ml of water, you create a consistency that is thicker than a sports drink, yet more fluid than a gel.
Each serving delivers 120g of carbohydrates. This makes the Gel Mix 480 ideal for long-duration efforts where carbohydrate demands are high, and a steady energy supply is essential.
The Maurten Gel Mix 480 responds to the growing demand among endurance athletes for a way to consume carbohydrates consistently throughout long training sessions and races.
Hydrogel technology
Gel Mix 480 is powered by Maurten’s Hydrogel technology. The carbohydrates are encapsulated, carrying them through the stomach to be absorbed and used as fuel. This technology enables high concentrations of carbohydrates to be more tolerable to athletes during high-intensity training and racing.
Gel mix flask
The Maurten Gel Mix is designed to be prepared and consumed using the new Maurten Gel Mix Softflask 350ml. The flask is optimized for the consistency of the Gel Mix 480. The prepared mix can be stored in a sealed softflask in the refrigerator for up to 72 hours.
Compatible with Maurten Additions
The Maurten Gel Mix 480 contains no added flavours. If you want to vary the taste, you can add Maurten Additions. They play a practical role in managing flavor fatigue across long efforts.
How to use the Gel Mix 480
The Gel Mix 480 is designed for one sachet to be mixed with 200ml of water.
- Fill the Gel Mix Softflask with 200ml of water.
- Pour one sachet of Gel Mix 480 into the flask.
- Shake vigorously until the powder is fully dissolved and the mixture is smooth.
- Let the mixture rest for 5 minutes before consuming.
Good to know: we recommend using room temperature water. Very cold water may make mixing more difficult.
