Sugar and sugar-containing components
More than just sweet.
Sugar is a sweet-tasting carbohydrate which frequently occurs naturally. It is a disaccharide with the chemical name “sucrose”. A distinction is made between beet sugar, from the sugar beet, and cane sugar, from sugar cane.
Its quality is judged according to its sweetness, solubility and purity, with a role also played by its colour, crystal size and external shape. We distinguish between granulated sugar, icing sugar, brown sugar, coarse sugar, rock sugar and light brown sugar.
For our chocolate masses, we use local beet sugar. For us, this is both a question of taste and an ecological decision.
Fondant (French: “melting”) is a finely crystalline mass which melts gently on the tongue. It is made from sugar or glucose, and can contain up to 90% sugar. If some of the sugar is replaced with glucose syrup or invert sugar, what is known as “spontaneous crystallisation” takes place. This gives the fondant its typical paste-like consistency.
Fondant is used with chocolate as a filling for pralines, moulded shapes and bars, often enriched with flavouring substances or essential oils such as the natural mint oil in our RITTER SPORT Peppermint.
Glucose, also known as dextrose, is a monosaccharide (simple sugar) which is slightly less sweet than beet sugar. It naturally occurs, among other things, in grapes; in Germany it is even known as “grape sugar” (Traubenzucker).
The crystalline white powder is mainly produced from corn starch and potato starch. As a monosaccharide, glucose is absorbed particularly easily by our cells to produce energy. The amount of sugar in our blood can be seen from our blood sugar level.
Fructose, a monosaccharide (simple sugar) is also found in chocolate. The main sources of naturally occurring fructose are honey, fruits, berries and various types of vegetables. Fructose only raises your blood sugar level slightly, but if you suffer from a fructose intolerance, you should avoid foods which contain this sugar.
Sorbitol syrup is a watery, colourless solution with a pleasantly sweet taste. Like sorbitol itself, it is roughly half as sweet as sugar. In the food industry, sorbitol syrup is mostly used as a sweetener, humectant and stabiliser to keep foodstuffs such as marzipan soft for longer. In our RITTER SPORT Peppermint variety, sorbitol syrup ensures that the filling remains soft and silky, so that it melts in an especially creamy manner on the tongue.
Maltodextrin is produced from the polysaccharide starch, and especially from corn starch. It is almost tasteless and is used as a stabiliser, bulking agent, thickener, energy source and fat substitute in low-calorie foodstuffs. Maltodextrin is found in the fillings of our RITTER SPORT chocolates as a carrier for sensitive substances such as flavourings and spices.