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FREE UK DELIVERY ON ORDERS OF £25 OR OVER
Extended Returns & Exchanges until 31st January 2025
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Maurten | Gel 100

Style: 12002
£2.90
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Generated with Avocode.Path Generated with Avocode.Rectangle Description

Gel 100 is a concentrated carbohydrate solution encapsulated in a biopolymer matrix. It consists of a unique blend of glucose and fructose (ratio of 0.8:1) which enables uptakes of up to 100 grams of carbohydrates per hour. It’s the world’s first energy gel developed by harnessing hydrogel technology. It’s built with six natural ingredients and doesn’t contain any colorants or preservatives. It comes in 40g servings and contains 60% carbohydrates (25g of carbs per serving).

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Express delivery is available for £4.99 (1-3 day service; Royal Mail Tracked 24).

Free delivery on orders of £25 or over (2-4 day delivery service; Royal Mail Tracked 48).

The delivery cost for orders under £25 that include a single item is £3.99 (2-4 day delivery service; Royal Mail Tracked 48).

The delivery cost for orders under £25 that include two or more items is calculated at checkout. The total shipping cost will be dependent on the number of packages we have to send to fulfill your order.

We deliver all over the UK, including Northern Ireland. Your order will be delivered by Royal Mail. For more detailed information, please refer to our Delivery Information page.

Free UK returns & exchanges. For more detailed information, please refer to our Online Returns & Exchanges page.

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Description

Gel 100 is a concentrated carbohydrate solution encapsulated in a biopolymer matrix. It consists of a unique blend of glucose and fructose (ratio of 0.8:1) which enables uptakes of up to 100 grams of carbohydrates per hour. It’s the world’s first energy gel developed by harnessing hydrogel technology. It’s built with six natural ingredients and doesn’t contain any colorants or preservatives. It comes in 40g servings and contains 60% carbohydrates (25g of carbs per serving).

Consume the gel minutes before, during and or directly after activity.

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