A zero-fructose exercise energy supply composition and its energy supply curve control method

Abstract

This invention discloses a zero-fructose sports energy replenishment composition and its energy supply curve control method. In this invention, no fructose source of any kind is added, including sucrose, high-fructose corn syrup, honey, or concentrated fruit juice. The composition mainly consists of three types of carbohydrates: glucose carbohydrates, maltodextrin carbohydrates, and trehalose. Glucose carbohydrates provide a rapid energy boost after exercise, maltodextrin carbohydrates, as the main component, support a smooth energy release in the mid-stage with low cost and moderate sweetness, and trehalose, with its slow hydrolysis, prolongs the energy supply in the later stages. The three types of carbohydrates form a commercially optimal ratio window that balances cost, taste, rapid start-up, and sustained output, allowing the product to meet the actual needs of long-distance runners while being fructose-free.

Description

Technical Field

[0001] This invention belongs to the field of sports nutrition technology, specifically a zero-fructose sports energy supplement composition and its energy supply curve control method. Background Technology

[0002] In endurance sports, long-distance cycling, running, trail running, triathlons, ball sports training, and high-intensity interval training, athletes typically need to consume carbohydrates and electrolytes before, during, or after exercise to maintain energy supply, fluid balance, and athletic performance. Current sports supplements commonly use glucose, maltodextrin, fructose, sucrose, high-fructose corn syrup, high-fructose corn syrup, honey, and concentrated fruit juice as carbohydrate sources. Glucose offers rapid energy delivery, but its use alone or in high proportions can lead to excessive sweetness, a heavy initial impact, a steep energy release curve, and insufficient sustained energy return. Maltodextrin offers advantages such as lower sweetness, cost-effectiveness, increased carbohydrate density, and suitability for sports supplement processing, but its initial effect is insufficient when used alone. Trehalose has a milder sweetness and good potential for sustained energy return, but its high proportions increase costs and may affect the commercialization efficiency of the product in the mass-market consumer sports supplement market.

[0003] However, the shortcomings of existing technologies are mainly reflected in the following aspects: Many traditional sports nutrition products rely on a complex system of glucose and fructose to achieve multi-channel energy supply, but this conflicts with the product positioning of zero fructose and cannot meet the needs of athletes who want to avoid fructose intake. Although the pure glucose solution has a fast onset, it is too sweet, the initial energy release is too steep, and the later-stage maintenance is poor, resulting in a poor experience of long-term continuous intake. Although the pure maltodextrin solution is low in cost and less sweet, the initial onset is severely insufficient, and athletes' subjective energy feedback is slow. While using a high proportion of slow-release carbohydrates such as trehalose or isomaltulose can improve the curve, it significantly increases the product cost and is not suitable for the mass consumer market. In addition, existing technologies generally lack a comprehensive solution that can simultaneously solve the six problems of zero fructose, taste, rapid onset, mid-stage stability, later-stage sustainability, and cost control. Summary of the Invention

[0004] The purpose of this invention is to provide a zero-fructose exercise energy replenishment composition and a method for controlling the energy supply curve thereon in order to solve the problems mentioned above.

[0005] The technical solution adopted in this invention is as follows: a zero-fructose sports energy supplement composition, wherein the carbohydrate system of the composition contains glucose carbohydrates, maltodextrin carbohydrates and trehalose; The composition contains less than 0.5% fructose by mass of total carbohydrates.

[0006] In a preferred embodiment, the composition contains less than 0.1% fructose.

[0007] In a preferred embodiment, the fructose content in the composition is undetectable.

[0008] In a preferred embodiment, the ratio of glucose carbohydrates, maltodextrin carbohydrates and trehalose is 10~40:35~75:5~35.

[0009] In a preferred embodiment, the glucose carbohydrate is one of glucose, anhydrous glucose, glucose monohydrate, or dextrose.

[0010] In a preferred embodiment, the maltodextrin carbohydrate is a maltodextrin with a DE value of 10 to 20.

[0011] In a preferred embodiment, a zero-fructose sports energy supplement composition further includes: an electrolyte component, a metabolic synergist and absorption support component, and a taste-modifying component; The electrolyte components are sourced from: sodium chloride, sodium citrate, sodium bicarbonate, potassium chloride, potassium citrate, potassium phosphate, magnesium citrate, magnesium chloride, calcium lactate, calcium citrate, and other electrolyte salts permitted by food regulations. The metabolic synergy and absorption support components are electrolytes such as sodium, potassium, and magnesium; B vitamins are added to the metabolic synergy and absorption support components to provide energy metabolism support; The taste-enhancing components include citric acid, malic acid, lactic acid, tartaric acid, sodium citrate, natural aroma components, edible flavorings, a small amount of high-intensity sweeteners, saltiness modifiers, taste-rounding agents, and other taste-enhancing ingredients permitted by food regulations.

[0012] In a preferred embodiment, the taste-modifying component is a combination of citric acid, malic acid, sodium citrate, and natural aroma components.

[0013] In a preferred embodiment, a zero-fructose exercise energy supply composition and a method for controlling the energy supply curve of the same include the following steps: S1: Set glucose carbohydrates to account for 18%–28% of total carbohydrates to control the energy initiation slope 0–30 minutes after intake. Below 15%, the initial effect is insufficient; above 30%, it compresses the space for subsequent carbohydrates, disrupting the relay structure. This ratio directly determines the upper limit of usable maltodextrin in S2.

[0014] S2: Contains 48%–60% maltodextrin as the main carbohydrate component, used to stabilize energy output during a 30–90 minute exercise window. The DE value of maltodextrin is controlled between 10 and 20. If it is too low, hydrolysis will be too slow and there will be a break in the middle stage; if it is too high, the sweetness will increase. It forms a fast-slow relay with the glucose in S1, with glucose reaching the target first and maltodextrin continuously replenishing it.

[0015] S3: Add 15%–25% trehalose to slow down the rate of energy decay after 90 minutes. Trehalose is slowly hydrolyzed by trehalase in the small intestine, and its release rate is significantly slower than that of maltodextrin. If the concentration is below 10%, the subsequent energy dissipation is not significant; if it is above 30%, the cost is too high and the energy density in the mid-stage before dilution is low. Trehalose, together with S2, determines the shape of the mid-to-late stage energy curve.

[0016] S4: Narrow the mass ratio of the three components to 20~25:50~55:20~25, forming a three-segment relay-style release curve. Within this window, the release slope from 0 to 30 minutes is 30% to 50% lower than that of pure glucose, while the maintenance rate from 90 to 120 minutes is more than 1.5 times higher. The fluctuations in the ratios of S1 to S3 ultimately converge within this window, serving as the core target range for commercial formulations.

[0017] S5: Control the sodium content in the composition to 200-600 mg per serving, the potassium content to 50-200 mg per serving, and the magnesium content to 10-60 mg per serving, and adjust the acidity system of the composition to pH 3.4-4.1 so that the composition has stable taste tolerance during continuous intake;

[0018] S6: By limiting the mass ratio of glucose carbohydrates, maltodextrin carbohydrates and trehalose in the composition to 20-25 : 50-55 : 20-25, the in vitro release rates of the three types of carbohydrates are satisfied as follows: the release half-life of trehalose is delayed by more than 40 minutes compared with that of glucose carbohydrates, and the release plateau of trehalose partially overlaps with the release rise of glucose carbohydrates on the time axis, thereby achieving a seamless relay energy supply between the previous intake when trehalose has not been exhausted and the subsequent intake when glucose is initiated.

[0019] In a preferred embodiment, in step S4, by adjusting the mass ratio window of glucose, maltodextrin, and trehalose to 20-25:50-55:20-25, a three-stage relay release curve is formed. At this ratio, glucose contributes approximately 20%-25% of the rapid initiation, maltodextrin contributes 50%-55% of the mid-stage bulk, and trehalose contributes 20%-25% of the subsequent continuation. The addition of other non-fructose carbohydrates (such as isomaltulose or cyclodextrin) is not excluded, but the relative proportions of the three core carbohydrates must remain unchanged. The experimental significance of this window is that, in in vitro simulated digestion or blood glucose response tests, the release slope from 0 to 30 minutes is 30%-50% lower than that of pure glucose, the release fluctuation coefficient from 30 to 90 minutes is less than 0.2, and the maintenance rate from 90 to 120 minutes is more than 1.5 times higher than that of the pure glucose system.

[0020] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: 1. This invention does not add any form of fructose source, including sucrose, high-fructose corn syrup, honey, or concentrated fruit juice. The composition mainly consists of three types of carbohydrates: glucose carbohydrates, maltodextrin carbohydrates, and trehalose. Glucose carbohydrates provide a rapid energy boost after exercise, maltodextrin carbohydrates, as the main component, support a stable energy release in the mid-race phase with low cost and moderate sweetness, and trehalose, with its slow hydrolysis, prolongs the energy supply in the later stages. In addition to these three types of carbohydrates, the composition must also contain electrolyte components such as sodium, potassium, and magnesium, as well as an acidity adjustment system composed of organic acids and aroma components to improve taste and tolerance during continuous intake. The key to this composition is not the use of any special raw material, but rather the creation of a commercially optimal ratio window among the three types of carbohydrates that balances cost, taste, rapid start-up, and sustained output, allowing the product to meet the actual needs of long-distance runners while maintaining zero fructose.

[0021] 2. In this invention, glucose-based carbohydrates, due to their rapid absorption, dominate the energy rise slope and subjective energy feedback in the first half hour after ingestion, allowing athletes to quickly feel the replenishment effect. Maltodextrin-based carbohydrates, with their moderate hydrolysis rate and low cost, provide the main energy supply during the middle half-hour to ninety-minute period of exercise, forming a stable energy plateau. Trehalose, requiring gradual breakdown by trehalase in the small intestine, continues to provide subsequent energy replenishment after ninety minutes and even up to two hours, preventing premature drop in blood sugar or energy levels. The entire control method also includes the regulation of electrolytes and acidity to achieve a complete energy supply from rapid start-up to smooth transition and sustained finish. Attached Figure Description

[0022] Figure 1This is a schematic diagram illustrating the overall process principle of the present invention; Figure 2 This is a schematic diagram of the results of Experimental Example 1 in this invention; Figure 3 This is a schematic diagram of the results of Experimental Example 2 in this invention; Figure 4 This is a schematic diagram of the results of Experimental Example 3 in this invention; Figure 5 This is a schematic diagram of the results of test example 4 in this invention. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0024] Reference Figure 1-5 , A zero-fructose sports energy supplement composition, wherein the carbohydrate system of the composition contains glucose-type carbohydrates, maltodextrin-type carbohydrates and trehalose; The composition contains less than 0.5% fructose by mass of total carbohydrates.

[0025] The composition contains less than 0.1% fructose.

[0026] The fructose content in the composition is undetectable.

[0027] The ratio of glucose carbohydrates, maltodextrin carbohydrates and trehalose is 10~40:35~75:5~35.

[0028] The glucose carbohydrates are one of glucose, anhydrous glucose, glucose monohydrate, or dextrose.

[0029] The maltodextrin carbohydrates are maltodextrins with a DE value of 10-20.

[0030] It also includes: electrolyte components, metabolic synergists and absorption support components, and taste-modifying components; The electrolyte components are sourced from: sodium chloride, sodium citrate, sodium bicarbonate, potassium chloride, potassium citrate, potassium phosphate, magnesium citrate, magnesium chloride, calcium lactate, calcium citrate, and other electrolyte salts permitted by food regulations. The metabolic synergy and absorption support components are electrolytes such as sodium, potassium, and magnesium; B vitamins are added to the metabolic synergy and absorption support components to provide energy metabolism support; The taste-enhancing components include citric acid, malic acid, lactic acid, tartaric acid, sodium citrate, natural aroma components, edible flavorings, a small amount of high-intensity sweeteners, saltiness modifiers, taste-rounding agents, and other taste-enhancing ingredients permitted by food regulations.

[0031] The taste-modifying components are a combination of citric acid, malic acid, sodium citrate, and natural aroma components.

[0032] A zero-fructose exercise energy supply composition and a method for controlling the energy supply curve thereof, comprising the following steps: S1: Set glucose carbohydrates to account for 18%–28% of total carbohydrates to control the energy initiation slope 0–30 minutes after intake. Below 15%, the initial effect is insufficient; above 30%, it compresses the space for subsequent carbohydrates, disrupting the relay structure. This ratio directly determines the upper limit of usable maltodextrin in S2.

[0033] S2: Contains 48%–60% maltodextrin as the main carbohydrate component, used to stabilize energy output during a 30–90 minute exercise window. The DE value of maltodextrin is controlled between 10 and 20. If it is too low, hydrolysis will be too slow and there will be a break in the middle stage; if it is too high, the sweetness will increase. It forms a fast-slow relay with the glucose in S1, with glucose reaching the target first and maltodextrin continuously replenishing it.

[0034] S3: Add 15%–25% trehalose to slow down the rate of energy decay after 90 minutes. Trehalose is slowly hydrolyzed by trehalase in the small intestine, and its release rate is significantly slower than that of maltodextrin. If the concentration is below 10%, the subsequent energy dissipation is not significant; if it is above 30%, the cost is too high and the energy density in the mid-stage before dilution is low. Trehalose, together with S2, determines the shape of the mid-to-late stage energy curve.

[0035] S4: Narrow the mass ratio of the three components to 20~25:50~55:20~25, forming a three-segment relay-style release curve. Within this window, the release slope from 0 to 30 minutes is 30% to 50% lower than that of pure glucose, while the maintenance rate from 90 to 120 minutes is more than 1.5 times higher. The fluctuations in the ratios of S1 to S3 ultimately converge within this window, serving as the core target range for commercial formulations.

[0036] S5: Control the sodium content in the composition to 200-600 mg per serving, the potassium content to 50-200 mg per serving, and the magnesium content to 10-60 mg per serving, and adjust the acidity system of the composition to pH 3.4-4.1 so that the composition has stable taste tolerance during continuous intake.

[0037] S6: By limiting the mass ratio of glucose carbohydrates, maltodextrin carbohydrates and trehalose in the composition to 20-25 : 50-55 : 20-25, the in vitro release rates of the three types of carbohydrates are satisfied as follows: the release half-life of trehalose is delayed by more than 40 minutes compared with that of glucose carbohydrates, and the release plateau of trehalose partially overlaps with the release rise of glucose carbohydrates on the time axis, thereby achieving a seamless relay energy supply between the previous intake when trehalose has not been exhausted and the subsequent intake when glucose is initiated.

[0038] In step S4, by adjusting the mass ratio window of glucose, maltodextrin, and trehalose to 20-25:50-55:20-25, a three-stage relay release curve is formed. At this ratio, glucose contributes approximately 20%-25% of the rapid initiation, maltodextrin contributes 50%-55% of the mid-stage bulk, and trehalose contributes 20%-25% of the subsequent continuation. The addition of other non-fructose carbohydrates (such as isomaltulose or cyclodextrin) is not excluded, but the relative proportions of the three core carbohydrates must remain unchanged. The experimental significance of this window is that, in in vitro simulated digestion or blood glucose response tests, the release slope from 0 to 30 minutes is 30%-50% lower than that of pure glucose, the release fluctuation coefficient from 30 to 90 minutes is less than 0.2, and the maintenance rate from 90 to 120 minutes is more than 1.5 times higher than that of the pure glucose system.

[0039] Example 1: Core Commercial Balanced Energy Gel: This embodiment provides a zero-fructose sports energy supplement composition, specifically in the form of an energy gel. By weight, it comprises: 22 parts glucose, 53 parts maltodextrin (DE value 1020), and 25 parts trehalose. Electrolyte components include 1.2 parts sodium citrate, 0.8 parts sodium chloride, 0.2 parts potassium chloride, and 0.1 parts magnesium citrate. Flavor-enhancing components include 0.5 parts citric acid and 0.2 parts malic acid. Additionally, appropriate amounts of a colloidal system (such as pectin or xanthan gum, 0.2-0.6 parts), natural aroma components, and purified water are added to bring the total to 100 parts. The mass ratio of glucose, maltodextrin, and trehalose is 22:53:25, falling within the core commercial scope (2025:5055:2025). This formula balances a rapid initial boost (provided by glucose), a stable mid-range energy supply (mainly maltodextrin), and sustained energy delivery (regulated by trehalose), while also being cost-effective and having a refreshing taste, making it suitable for regular replenishment during long-distance endurance sports.

[0040] Example 2: Cost-optimized electrolyte powder: This embodiment is a solid beverage / electrolyte powder form, suitable for cost-sensitive consumer products. By weight, it contains: 20 parts glucose, 60 parts maltodextrin, and 20 parts trehalose. Electrolyte components: 2.0 parts sodium citrate, 1.0 part sodium chloride, 0.3 parts potassium chloride, and 0.2 parts magnesium citrate. Flavor-enhancing components: 0.8 parts citric acid, 0.3 parts malic acid, and appropriate aroma components. Compared to Example 1, the proportion of maltodextrin (60 parts) has been increased and the proportion of trehalose (20 parts) has been decreased, resulting in a trisaccharide ratio of 20:60:20. This solution further reduces raw material costs while maintaining zero fructose and a relatively smooth energy supply. The high proportion of maltodextrin also results in lower sweetness and better dispersibility, making it suitable for large-package or economy sports drink products.

[0041] Example 3: Low-sweetness, refreshing electrolyte beverage powder: This embodiment is designed for scenarios requiring large-volume consumption in high-temperature environments, emphasizing low sweetness and a refreshing taste. By weight, it contains: 15 parts glucose, 60 parts maltodextrin, and 25 parts trehalose. Electrolyte components: 2.5 parts sodium citrate, 1.2 parts sodium chloride, and 0.4 parts potassium chloride. Flavor-enhancing components: 1.0 part citric acid and 0.4 parts malic acid, combined with grapefruit or lemon flavoring. The trisaccharide ratio is 15:60:25. The glucose proportion is reduced to 15%, decreasing sweetness and osmotic burden; the trehalose proportion is increased to 25%, utilizing its mild sweetness and slow-release properties to maintain energy supply in the later stages; maltodextrin provides the main carbohydrate density. This embodiment is particularly suitable for low-intensity exercise lasting more than 2 hours, allowing athletes to drink large quantities without experiencing taste fatigue.

[0042] Example 4: Quick-start energy gel: This embodiment is designed for scenarios requiring a rapid boost in energy return before a race, uphill climb, or high-intensity interval training. By weight, it contains: 30 parts glucose, 50 parts maltodextrin, and 20 parts trehalose. The total electrolyte components are 14 parts (sodium citrate, sodium chloride, potassium chloride, or magnesium citrate can be used), 0.52 parts of the acidic system (citric acid + malic acid), 0.2-0.6 parts of the colloidal system, and water to make up the difference. The trisaccharide ratio is 30:50:20. Increasing the glucose proportion to 30% significantly enhances the rate of blood glucose rise and subjective energy levels within 15-30 minutes after ingestion. Although the maltodextrin proportion is correspondingly reduced, 50 parts still ensure uninterrupted energy supply in the mid-race; 20 parts of trehalose maintain basic energy levels in the later stages. This embodiment is suitable for use 10-20 minutes before a race or before high-intensity output, but it is not recommended as the sole replenishment solution throughout the entire race to avoid taste fatigue from long-term use.

[0043] Example 5: Post-continuation energy gel: This embodiment is designed for the latter half of long-distance races (such as the last 50 kilometers of a 100km run) or scenarios requiring stronger endurance in the later stages. By weight, it contains: 18 parts glucose, 52 parts maltodextrin, and 30 parts trehalose. Electrolyte components are 14 parts, acidic components 0.52 parts, colloidal components 0.2-0.6 parts, and water to make up the difference. The ratio of the three sugars is 18:52:30. The proportion of trehalose is increased to 30%, utilizing its slow hydrolysis properties to continuously release glucose within 60-120 minutes after ingestion, avoiding an energy drop-off in the latter half. Glucose is reduced to 18 parts only to maintain a minimum rapid start, avoiding overexertion in the first half. This solution is slightly more expensive than Embodiment 1, but for ultra-long-distance sports exceeding 6 hours, the improvement in the later stage experience is significant.

[0044] Example 6: Neutral Endurance Solid Beverage This embodiment is in solid beverage form, suitable for scenarios with a neutral palate preference or for mixing with other flavored powders. By weight, it contains: 25 parts glucose, 55 parts maltodextrin, and 20 parts trehalose. It also includes 26 parts electrolyte (recommended to be a mixture of sodium citrate, sodium chloride, potassium chloride, and magnesium citrate in a specific ratio), 0.53 parts acidity system, and appropriate amounts of anti-caking agents (such as silica or tricalcium phosphate) and aroma components. The trisaccharide ratio is 25:55:20. This ratio strikes a balance between quick start and cost, with a moderate maltodextrin content, allowing for adjustable carbohydrate concentration after preparation (recommended 1530g carbohydrates to 500-750mL water). This product can be used as a basic supplement for daily training or combined with caffeine or other flavor enhancers.

[0045] II. Comparative Examples (6 in total) Comparative Example 1: Pure glucose system: This comparative example uses glucose as the sole carbohydrate source, without adding maltodextrin or trehalose. By weight, it contains 100 parts glucose, with the same electrolyte composition and acidity system as Example 1. The anticipated issues are: excessive sweetness, resulting in a noticeable sticky feeling in the mouth when ingesting more than 30g at a time; a steep blood glucose release curve, peaking 30 minutes after ingestion and then rapidly declining, potentially leading to hypoglycemia or energy deficits at 60-90 minutes; and significant gastrointestinal burden during continuous intake, resulting in lower subjective scores from athletes. This comparative example is used to demonstrate the advantages of the trisaccharide system of this invention over pure glucose in terms of curve smoothness and continuous intake experience.

[0046] Comparative Example 2: Pure maltodextrin system: This comparative example uses only maltodextrin (DE value 1020) as the sole carbohydrate source. By weight, it contains: 100 parts maltodextrin, with the electrolyte and acidity systems identical to Example 1. The anticipated problems are: a severely insufficient initial onset of action, with athletes subjectively feeling weak or lacking energy within 20-30 minutes after ingestion; although blood sugar levels are relatively stable in the mid-to-late stages, the lack of rapid initial support makes it unsuitable for use before high-intensity exercise or at the beginning of a competition. This comparative example demonstrates the necessity of the glucose component in this invention.

[0047] Comparative Example 3: Glucose + Maltodextrin two-component system: This comparative example does not contain trehalose; it consists solely of glucose and maltodextrin as a complex carbohydrate. By weight, it contains: 30 parts glucose, 70 parts maltodextrin, with the electrolyte and acidity systems identical to Example 1. The trehalose content in the trisaccharide ratio is 0. The anticipated issue is that while the curve is improved compared to pure glucose, the latter part of the energy delivery is significantly less sustained. Within 90-120 minutes after intake, blood glucose or energy levels drop rapidly, requiring athletes to replenish more frequently in the latter half of long-distance exercise. This comparative example demonstrates the unique contribution of trehalose in prolonging energy delivery, which cannot be replaced by a simple glucose + maltodextrin combination.

[0048] Comparative Example 4: Maltodextrin + Trehalose two-component system: This comparative example does not contain added glucose and consists only of maltodextrin and trehalose. By weight, it contains: 70 parts maltodextrin and 30 parts trehalose; the electrolyte and acidity systems are the same as in Example 1. The anticipated issues are: low sweetness and good later-stage release, but a severely insufficient initial effect. Due to the lack of fast-acting glucose, athletes may not feel any energy return within 30 minutes of ingestion, easily creating the illusion that they have replenished but not absorbed it, which is detrimental to the early stages of competition or high-intensity interval training. This comparative example demonstrates the irreplaceable role of the glucose component for rapid start-up.

[0049] Comparative Example 5: Glucose + Trehalose two-component system: This comparative example does not contain maltodextrin, consisting only of glucose and trehalose. By weight, it contains 50 parts glucose and 50 parts trehalose, with the electrolyte and acidity systems identical to Example 1. The anticipated issues are: higher cost (trehalose is significantly more expensive than maltodextrin), and the lack of maltodextrin as a low-sweetness, high-carbohydrate-density filler, resulting in limited total carbohydrate content or excessively high viscosity per serving. Furthermore, the 50% glucose ratio is still too high, and the sweetness and flavor profile are not sufficiently optimized. This comparative example demonstrates the irreplaceable role of maltodextrin in cost control and flavor balance.

[0050] Comparative Example 6: Traditional system of glucose + fructose: This comparative example uses a glucose-fructose combination commonly found in traditional sports nutrition supplements, without the addition of maltodextrin and trehalose. By weight, it contains: 60 parts glucose and 40 parts fructose, with the electrolyte and acidity systems identical to Example 1. The anticipated issue is that it does not conform to the zero-fructose product positioning due to its significant fructose content. This approach is unacceptable for athletes who wish to avoid fructose intake (e.g., those with sensitive stomachs, poor fructose absorption, or consumers seeking brand recognition of zero fructose). Furthermore, the metabolic pathway of fructose differs from that of glucose, and excessive intake may increase the burden on the liver. This comparative example is used to highlight the zero-fructose technical features of this invention.

[0051] Experimental Example 1: In vitro carbohydrate release curve experiment Experimental methods: Examples 1, 2, and 3 were selected as the invention group, and Comparative Examples 1 to 6 were selected as the control group. An equal amount of total carbohydrates (30 grams) was weighed from each group and added to simulated digestive fluid. The samples were then subjected to in vitro hydrolysis in a constant-temperature shaker to simulate the gastrointestinal environment. Samples were taken at 0, 15, 30, 45, 60, 90, and 120 minutes to measure the amount of reducing sugar released at each time point, and the cumulative release rate was calculated. The initial release rate was determined by comparing the release slope from 0 to 30 minutes, the mid-stage stability was determined by the release fluctuation coefficient from 30 to 90 minutes, and the subsequent duration of release was determined by the release retention rate from 90 to 120 minutes.

[0052] The experimental results are shown in Figure 2 Experiments show that the embodiments of the present invention have neither too high nor too low initial release slope, the smallest fluctuation coefficient in the middle stage, and a significantly better retention rate in the later stage than the fructose-containing system and the pure glucose system, proving the smoothness and continuity of the trisaccharide relay release.

[0053] Experimental Example 2: Resting State Blood Glucose Response Test Experimental methods: Twenty healthy adult male volunteers, aged 25 to 40 years, without metabolic diseases, were recruited. A randomized crossover design was used, with each participant consuming samples from Examples 1, 2, and 3, and Comparative Examples 1, 2, 3, and 6, one week apart, with each intake consisting of 30 grams of available carbohydrates. Blood glucose concentrations were measured by finger-prick blood collection before intake and at 15, 30, 45, 60, 90, and 120 minutes after intake. The time to peak blood glucose, peak height, and maintenance rate of blood glucose over 60 to 120 minutes were recorded. Participants also rated sweetness and oral stickiness on a 10-point scale.

[0054] The experimental results are shown in Figure 3The peak time of the present invention is between 38 and 45 minutes, the blood glucose peak is moderate, and the maintenance rate of 60 to 120 minutes is significantly higher than that of the fructose control group and the pure glucose group. Moreover, the sweetness score is much lower than that of the pure glucose group, indicating that its energy supply curve is smoother and the continuous intake experience is better.

[0055] Experimental Example 3: Energy Supply Curve Test under Motion State Experimental methods: Sixteen cyclists with long-term endurance training were selected and underwent 90 minutes of constant-power cycling on a cycling trainer, with the exercise intensity set at 65% of their maximum heart rate. Participants were randomly divided into four groups and supplemented with energy gels at 30 and 60 minutes after the start of exercise: Example 1 energy gel, Comparative Example 1 pure glucose energy gel, Comparative Example 3 glucose plus maltodextrin energy gel, and a commercially available brand containing fructose. Each supplement included 30 grams of carbohydrates. Blood glucose levels were recorded every 15 minutes, and subjective fatigue and gastrointestinal comfort scores were recorded every 30 minutes. The rate of decrease in average power output in the last 30 minutes relative to the average power output in the first 60 minutes was also recorded.

[0056] The experimental results are shown in Figure 4 The experimental results showed that subjects who ingested Example 1 maintained a relatively high blood glucose level of 5.6 mmol / L at the end of 90 minutes of exercise, with a power decay rate of only 12%, far lower than other control groups. They also had the highest gastrointestinal comfort scores, indicating that the composition can provide a continuous and stable energy supply during exercise and is digestively friendly.

[0057] Experiment Example 4: Taste and Continuous Intake Experience Test Experimental methods: Thirty amateur athletes who regularly participate in marathon or triathlon training were recruited. On simulated long-distance training days, they continuously consumed three energy gel samples: Example 1 energy gel, Comparative Example 1 pure glucose energy gel, and a commercially available zero-fructose control energy gel. Each participant consumed 30 grams of the gel in four divided doses over two hours, 30 minutes apart. Immediately after each intake, the participants rated the sweetness, mouth stickiness, swallowing smoothness, and willingness to re-intake the gel on a 10-point scale. Overall acceptance was evaluated after all four intakes were completed.

[0058] The experimental results are shown in Figure 5In Example 1, after four consecutive ingestions, the sweetness and stickiness in the mouth only increased slightly, while swallowing smoothness and willingness to ingest again remained at a high level. In contrast, in Comparative Example 1, pure glucose gum exhibited a strong sweet and unpleasant taste upon the first ingestion, and by the fourth ingestion, it was almost impossible to swallow. Although the commercially available zero-fructose control product was superior to pure glucose, the decline in various indicators after continuous ingestion was significantly greater than in Example 1. This indicates that the taste regulation system of the present invention, in synergy with the trisaccharide ratio, significantly improves continuous intake tolerance during exercise.

[0059] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the term "include" or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, the inclusion of a defined element by a statement does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0060] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A zero-fructose sports energy replenishment composition characterized by: The carbohydrate system of the composition contains glucose-based carbohydrates, maltodextrin-based carbohydrates, and trehalose, and no fructose, sucrose, high-fructose corn syrup, honey, or concentrated fruit juice are actively added to the ingredients.

2. The zero-fructose sports energy supplement composition as described in claim 1, characterized in that: The fructose content originating from impurities in the raw materials is less than 0.5% of the total carbohydrate mass, preferably less than 0.1%, and more preferably undetectable.

3. The zero-fructose sports energy supplement composition as described in claim 1, characterized in that: The fructose content in the composition is undetectable.

4. The zero-fructose sports energy supplement composition as described in claim 1, characterized in that: The ratio of glucose carbohydrates, maltodextrin carbohydrates and trehalose is 10~40:35~75:5~35.

5. The zero-fructose sports energy supplement composition as described in claim 1, characterized in that: The glucose carbohydrates are one of glucose, anhydrous glucose, glucose monohydrate, or dextrose.

6. The zero-fructose sports energy supplement composition as described in claim 1, characterized in that: The maltodextrin carbohydrates are maltodextrins with a DE value of 10-20.

7. The zero-fructose sports energy supplement composition as described in claim 1, characterized in that: Also includes: Electrolyte components, metabolic synergists and absorption support components, and taste-modifying components; The electrolyte components are sourced from: sodium chloride, sodium citrate, sodium bicarbonate, potassium chloride, potassium citrate, potassium phosphate, magnesium citrate, magnesium chloride, calcium lactate, calcium citrate, and other electrolyte salts permitted by food regulations. The metabolic synergy and absorption support components are electrolytes such as sodium, potassium, and magnesium; B vitamins are added to the metabolic synergy and absorption support components to provide energy metabolism support; The taste-enhancing components include one or more of the following: citric acid, malic acid, lactic acid, tartaric acid, sodium citrate, natural aroma components, edible flavorings, a small amount of high-intensity sweeteners, saltiness modifiers, and taste-rounding agents.

8. The zero-fructose sports energy supplement composition as described in claim 7, characterized in that: The taste-modifying components are a combination of citric acid, malic acid, sodium citrate, and natural aroma components.

9. The zero-fructose exercise energy replenishment composition and its energy supply curve control method as described in claim 1, characterized in that: The method includes the following steps: S1: Set glucose carbohydrates to account for 18% to 28% of total carbohydrates to control the energy initiation slope 0 to 30 minutes after intake; S2: 48% to 60% of carbohydrates are mainly composed of maltodextrin, used to stabilize energy output during a 30 to 90 minute exercise window; S3: Add 15% to 25% trehalose to slow down the rate of energy decay after 90 minutes; S4: Narrow the mass ratio of the three components to 20~25:50~55:20~25 to form a three-segment relay-style release curve; S5: Control the sodium content in the composition to 200-600 mg per serving, the potassium content to 50-200 mg per serving, and the magnesium content to 10-60 mg per serving, and adjust the acidity system of the composition to pH 3.4-4.1 so that the composition has stable taste tolerance during continuous intake; S6: By limiting the mass ratio of glucose carbohydrates, maltodextrin carbohydrates and trehalose in the composition to 20-25:50-55:20-25, the in vitro release rates of the three types of carbohydrates are satisfied as follows: the release half-life of trehalose is delayed by more than 40 minutes compared with that of glucose carbohydrates, and the release plateau of trehalose partially overlaps with the release rise of glucose carbohydrates on the time axis, so as to achieve uninterrupted energy supply when trehalose has not been exhausted in the previous intake and when glucose is initiated in the next intake.

10. The zero-fructose exercise energy replenishment composition and its energy supply curve control method as described in claim 1, characterized in that: In step S4, by adjusting the mass ratio window of glucose, maltodextrin, and trehalose to 20~25:50~55:20~25, a three-stage relay release curve is formed. Under this ratio, glucose contributes about 20%~25% of the rapid start-up share, maltodextrin contributes 50%~55% of the mid-stage main share, and trehalose contributes 20%~25% of the subsequent continuation share.

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