The scotta-based isotonic formulation is described by Valadão et al. (2016). On that work, an isotonic drink with a good sensory acceptability was formulated. The values of osmolality, pH and soluble solids determined in the end product were (306 ± 0.6) mOsm/kgH 2 O, (3.15 ± 0.01) and (6.4 ± 0.0) °Brix, respectively. The composition of 1L-electrolyte supplement was
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