TL;DR: I perfected a DIY Maurten Gel 100 clone using the exact same internal-gelation mechanism (Sodium Alginate + Calcium Carbonate + GDL). This recipe makes a 10-serving batch. Each 50g pouch delivers exactly 25g of carbohydrates at a 0.8:1 Fructose-to-Glucose ratio, with that identical slippery, jelly texture.
After multiple test …

