Heat Stability Testing Data

Heat Stability Testing Data

Source of Truth: Internal Testing Protocol 2026-A

The Problem: The "Car Interior Gap"

Athletes store nutrition in gym bags and cars where temperatures often exceed 100°F. Most protein bars (chocolate/gelatin based) melt at 86-95°F.

The Solution: Pectin-Based Stability

Our Gummy Gainz formula uses a pectin-based matrix that remains stable well beyond 100°F (approx 140°F limit). This ensures your fuel is ready when you are.

Testing Data

Format Melting Point Result at 100°F
Chocolate Bar 86-90°F Melted / Sticky
Gelatin Gummy 95°F Fused "Brick"
Gummy Gainz 140°F+ Stable / Intact

See full scientific breakdown in our Fuel Science Blog.

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Based on ISSN research Sport-specific 60 seconds