Creatine

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Creatine is a dietary supplement with ergogenic properties that promote increased physical performance capacity, as it provides energy quickly to muscle and nerve cells.

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Studies demonstrate the benefits of creatine acting as:

• A source of energy production

• Increased physical performance and muscle mass gain

• Better cognitive performance, with benefits for memory and mental fatigue.

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Isomaltulose

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Isomaltulose is a disaccharide carbohydrate composed of glucose and fructose, with a low glycemic index, that does not cause a rapid increase in blood sugar levels. By way of comparison, sucrose has a high glycemic index with a value between 61 and 65, while Isomaltulose has a value of only 32! Low-glycemic-index carbohydrates have a slower metabolism, and in the case of isomaltulose, its hydrolysis rate is 20 to 25% compared to sucrose, contributing to a slower release of glucose through the metabolic process, improving the insulin response. These properties promote a reduced risk of developing diabetes, obesity and cardiovascular diseases, as well as fat oxidation. When consumed, isomaltulose provides energy to the body for a longer and more stable period of time, increasing performance in physical activities.

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Dextrose Monohydrate

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Dextrose is a simple carbohydrate derived from corn starch, being the pure, crystallized form of glucose. Due to its structure, it is a product quickly absorbed by the body, allowing its use in energy-focused supplements, acting as a source of quick energy. In addition to its use in supplements, it can also be applied in baking, confectionery and dairy products.

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Baking: Contributes to rapid fermentation, the Maillard reaction (browning generated in thermal processes), and improves texture, softness and sliceability.

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Confectionery: Used in coatings for candies and chewing gum, providing high gloss and greater structural hardness. It also helps control sugar crystallization and prevents candies from drying out.

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Dairy and frozen desserts: Lowers the freezing point, promoting a creamy texture and preventing the formation of large ice crystals.