What’s the osmotic pressure impact of GSG?

GSG creates 35-45% lower osmotic pressure than sucrose at equivalent sweetness, measured at 250-300 mOsm/kg for 10% GSG solutions vs 450-500 mOsm/kg for sucrose, reducing dehydration effects in sports nutrition applications.

This article was published on March 20, 2026, and last updated on March 20, 2026. The article will be continuously updated.