Invert sugar syrup has a yellow, clear colour. It has a neutral, sweet taste. It is extracted by splitting sugar (sucrose) into its two components: glucose and fructose. A sucrose solution bends polarised light to the right, whereas a split sugar solution bends it to the left. This is where the name, invert sugar, comes from.

Invert sugar syrup is used in the food industry to keep foods fresh and moist, to enhance flavour, and as a sweetening agent. The main areas of application are confectioneries, liqueurs, preserved fruits, and refreshment beverages. It has also been used to make artificial honey in times of hardship. Invert sugar syrup is particularly attractive as a sweetener for the food industry because it crystallises slower than normal sugar.

RITTER SPORT also shows just how much it cares about producing chocolate: By using invert sugar syrup in our marzipan, each piece of RITTER SPORT Marzipan melts deliciously on the tongue.