Hydrogel bicarb
vs raw baking soda.
What's the difference?

The concept of bicarb supplementation is straightforward. The execution has one brutal flaw: dissolving 19g of baking soda in water and drinking it causes immediate GI chaos for a significant percentage of athletes — enough to wipe out any performance benefit.

Hydrogel encapsulation is the engineering solution. Here's exactly how it works and why it matters.

What happens when bicarb hits your stomach

Your stomach is highly acidic — pH 1.5 to 3.5. When sodium bicarbonate (an alkaline compound) contacts stomach acid (HCl), they react immediately:

That CO₂ has nowhere to go — it builds up in your stomach, causing bloating, pressure, nausea, and the urge to vomit. Studies report GI distress in 30–50% of athletes using raw bicarb at therapeutic doses. Some trials have reported GI-related withdrawal rates above 20%.

This isn't a tolerance issue. It's a chemistry problem. And chemistry problems have engineering solutions.

How hydrogel encapsulation works

The hydrogel system physically separates the bicarb from your stomach acid. Here's the mechanism:

1. Xanthan gum + water = gel. When xanthan gum is mixed with cold water and shaken, it hydrates into a thick, viscous polymer matrix within 3–5 minutes.
2. The gel encases the bicarb particles. The bicarb powder is dispersed throughout the gel matrix, surrounded by it on all sides.
3. The gel resists stomach acid digestion. Xanthan gum is not broken down by stomach acid or pepsin. It passes through the stomach largely intact, carrying the bicarb with it.
4. Release in the small intestine. In the alkaline environment of the small intestine, the gel matrix breaks down and the bicarb absorbs into the bloodstream — without ever reacting violently with stomach acid.

The result is the same blood bicarbonate elevation, the same buffer capacity increase, the same performance benefit — with dramatically reduced GI distress.

The role of maltodextrin and fructose

Xanthan gum alone makes a gel, but it's too thin to fully protect the bicarb at 60g total. Maltodextrin — a complex carbohydrate — acts as the primary matrix material, thickening the gel and providing structural integrity. Fructose is added at a 2:1 ratio with maltodextrin to enable dual-transporter carbohydrate absorption (the same mechanism used by Maurten's hydrogel drink mixes).

The maltodextrin + fructose combination also makes the gel clinically useful as a pre-performance carbohydrate source — 40g of carbs at a 2:1 ratio, absorbed efficiently without blood sugar spikes.

Raw baking soda: when it's still used

Some athletes do successfully use raw sodium bicarbonate dissolved in water — particularly those with well-adapted guts or those using lower doses. Key strategies include spreading the dose across 1–2 hours, diluting heavily, or using enteric-coated capsules (which achieve a similar bypass effect via a different mechanism).

But for most athletes taking a therapeutic dose (0.3g/kg), the hydrogel format is the practical path to consistent, race-day-reliable bicarb supplementation.