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!