Maurten drink mix works really well with my slightly sensitive stomach. Only issue is it’s so expensive…
Noting that there are only 5 ingredients:
Maltodextrin
Fructose
Pectin
Sodium Alginate
Sodium Chloride,
All of which are readily available to buy separately on the cheap;
Does anyone know the ratios/recipe so that I can mix my own?
I have all the ingredients and spent some time experimenting. Tried just using Malto/Fruct in 2:1 plus a pinch of salt and that worked so well I didn’t bother with the rest.
Here’s a video of your very own @Jonathan putting some together!
What does he add for flavoring?
He doesn’t add anything. Maurten also doesn’t have flavoring.
Thanks! I have read through some of the longer thread on this topic generally, and I know some people buy bulk glucose and fructose off of sources like Amazon. However, I’ve always been concerned with quality/purity from Amazon.
Any particularly reliable sources it there for bulk supplement-type products such as glucose and fructose?
I’ve always just ordered off Amazon. Not all the things bought come from the Amazon warehouse. I’d just look for the brand name of the product and verify that way. Amazon just distributes these things. They don’t make them.
You can also use maltodextrin instead of glucose. Much less sweet.
Fair point. Should have clarified, when I mention concerns re: Amazon, it’s really dishonest sellers distributing through Amazon that concern me. My wife received a counterfeit product a while back through an Amazon seller, so I have a bit of concern in that regard.
Cheers all. And good tiktok skills @Jonathan 
I like the sodium alginate texture too!
Find a reputable nutrition company (that may or may not sell via Amazon). For example ‘Bulk’ in the UK
Its simple carbs, not coke or heroin 
You make a valid point indeed.
My concern would be more that it says its one substance, but in reality may or may not be contaminated or replaced with others. For example, the counterfeit product that my wife purchased on Amazon was a personal humidifier, which is a unit that vaporizes water to help hydrate the nasal passages and throat (she’s a singer, so it helps when changing between climates for singing gigs, after getting dried out due to air travel, etc.). It comes with packets of liquid to be used in the unit, and breathed in by the user.
Luckily, the fake product broke quickly, and we realized it was a counterfeit after contacting the company directly, and them helping us get a legitimate unit. However, we still have no idea what was in the first few packets that my wife vaporized and breathed into her lungs through the counterfeit unit. 
My concerns would be the same with buying “fake” fructose/glucose from a non-reputable seller.
However, I think everyone else has given some good suggestions, above.
With Amazon, I pretty much never buy if it’s sold by a 3rd party.
For fructose I use table sugar, roughly 1:1 glucose:fructose. I get maltodextrin from Homebrewer shops(typically used in stouts). It isn’t quite “bulk”, but still cheap and the right shops will validate supply chain.
Since these white-claw products are so popular these days, Homebrew shops tend to have crystallized flavors like lime, lemon, and strawberry. Homebrew places are so concerned about quality of fermentation, I trust them to have good products that move fairly quickly.
I’ve been able to make really good drink mixes for roughly 20 cents per bottle. With some name brand mixes I was closer to $1 per bottle. I could shave 5 cents off this by using gatorade and some maltodextrin, but its so much fun to diy 
This is how I make Maurten 320. The ratio of Maltodextrin : Fructose is 1 : 0.8 (at least to my understanding).
Maltodextrin = 44g
Fructose = 36g
Table salt = 630mg (= 240mg Sodium)
Pectin = 500mg
Sodium alginate = 500mg
For Maurten 160 halve the carbs and leave the rest of the quantities the same.
It’s my understanding that the structure of table sugar is virtually identical to the 1: 0.8 ratio of malto: fructo. See the replies to Steve Ally’s comment on this TR pod:
This is very interesting, my other hobby is baking and that’s how I know about the inverted sugar. Seems like instead of spending cash on drink mixes or even Maltodextrin and Fructose, all that’s required is to boil a table sugar solution in water, I suggest adding some lemon/lime juice for both flavor and to act as a catalyst for the hydrolysis.
Am I oversimplifying or is that it? Added bonus is that the resulting syrup can be used for both sports nutrition AND cocktails!
If you’re interested in making your own sugar syrup for cocktails, you could do a lot worse than checking out this excellent website:
That’s a good link, thanks! Turns out the simple syrup for cocktails requires a different approach - you need sugar to dissolve but not break into glocose and fructose. I learnt something today and stand corrected!