DIY 90g gels — what’s in them, where to get the bits, and how to make them Made these for Celtman prep after one too many GI disasters on shop-bought gels. Way cheaper, and you can dial in the texture and flavour to whatever your gut actually puts up with. Per gel (≈90g carbs, 2:1 malto:fructose): • Maltodextrin — 60g • Fructose — 30g • Water — 42ml • NH Pectin — 0.6g • Citric Acid — 0.5g • Calcium Lactate — 0.5g • Potassium Sorbate — 0.1g Where to get the stuff (UK, all mail order): • Maltodextrin & Fructose — Bulk (bulk.com) or MyProtein. 5kg of malto is about £15 and lasts ages. • NH Pectin — MSK Ingredients or Sous Chef. Has to be non-amidated low-methoxyl pectin (the kind that sets with calcium). Don’t grab jam pectin from Tesco, it’s the wrong type and won’t gel properly. • Calcium Lactate — MSK or Special Ingredients on Amazon. A small tub will outlive you. • Citric Acid — Amazon, easiest. • Potassium Sorbate — homebrew shops (Malt Miller, Brewstore) or Amazon. Only need it if you’re batching a week+ ahead. Skip it if you’re using within a couple of days. Method: 1. Weigh out all seven ingredients separately first — especially the small ones (pectin, calcium lactate, potassium sorbate, citric acid). They’re tiny amounts and hard to eyeball. Decent set of 0.01g jeweller’s scales off Amazon is a tenner and worth it. 2. Tip everything except the water into a bowl and whisk it together properly. This is the bit most people get wrong — you want the pectin evenly spread through the malto/fructose so it doesn’t clump into jelly lumps when it hits water. Whisk for longer than feels necessary. 3. Warm the 42ml of water to about 50–60°C. Steaming, not boiling. Boiling kills the pectin. 4. Rain the powder into the water while whisking like you mean it. It’ll go paste-like and weird-looking. Keep going, it smooths out. 5. Decant into the pouch while still warm — way easier to pour. It firms up as it cools. 6. Fridge for a week, or freeze for longer and thaw overnight.