Edge Energy Gel
Summary
The product contains beneficial ingredients like Livsteady corn starch, which provides sustained energy release, and ascorbic acid, an essential nutrient with antioxidant properties. However, the inclusion of 'natural flavors' without transparency in their composition is a concern, as it may mask the presence of less desirable additives. The overall formulation is relatively clean, but the presence of natural flavors slightly impacts the score.
At a glance
Key ingredients 10
WaterNeutral
Water is a neutral ingredient that serves as a solvent and carrier for other ingredients. It is essential for hydration but does not provide additional nutritional benefits. In this product, it helps to maintain the gel's consistency.
See more about Water →Livsteady Corn StarchGood
Livsteady corn starch is a modified carbohydrate source designed for sustained energy release. It is processed to provide a slow and steady release of glucose, beneficial for endurance activities. This ingredient is often used in sports nutrition for its energy-sustaining properties.
Benefits
Provides a slow release of energy, which can be beneficial for prolonged physical activities.
AlluloseNeutral
Allulose is a low-calorie sweetener that mimics the taste and texture of sugar. It is not fully absorbed by the body, resulting in fewer calories. It is generally considered safe and does not significantly impact blood sugar levels.
Risks
Excessive consumption may cause digestive discomfort in some individuals.
Benefits
Offers a sugar-like taste with minimal caloric impact, making it suitable for low-calorie diets.
GlycerinNeutral
Glycerin is a sugar alcohol used as a sweetener and humectant in food products. It helps retain moisture and improve texture. It is generally recognized as safe when consumed in moderate amounts.
Risks
High intake may lead to digestive issues such as diarrhea.
Benefits
Helps maintain moisture and texture in food products without significantly impacting blood sugar.
Natural FlavorsBad
Natural flavors are a catch-all term for flavoring agents derived from natural sources. The lack of transparency in their composition can be concerning for consumers seeking to avoid certain additives. They are often used to enhance taste without providing nutritional benefits.
Risks
Potential allergens or sensitivities may be present without clear labeling.
Cellulose GumNeutral
Cellulose gum is a thickening agent derived from cellulose, a natural component of plant cell walls. It is used to stabilize and thicken food products. It is considered safe and does not contribute calories or nutrients.
Benefits
Helps improve texture and stability in food products.
Xanthan GumNeutral
Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in foods. It is produced through fermentation and is widely used in gluten-free products. It is generally recognized as safe and effective in small quantities.
Risks
May cause digestive issues if consumed in large amounts.
Benefits
Improves texture and stability in food products, especially useful in gluten-free formulations.
Ascorbic AcidGood
Ascorbic acid, also known as vitamin C, is an essential nutrient and antioxidant. It supports immune function and skin health. It is often added to foods for its preservative qualities and health benefits.
Benefits
Supports immune health and acts as an antioxidant, protecting cells from damage.
Lactic AcidNeutral
Lactic acid is used as a preservative and acidity regulator in foods. It is naturally found in fermented products and is generally recognized as safe. It helps maintain the product's pH and extends shelf life.
Benefits
Helps preserve food and maintain acidity, contributing to flavor and shelf stability.
Fumaric AcidNeutral
Fumaric acid is an organic acid used as a food additive for its sour flavor and preservative properties. It is naturally occurring and considered safe in small amounts. It helps enhance flavor and preserve food products.
Benefits
Contributes to flavor enhancement and preservation in food products.
Processing
Processed Foods
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