Sucrose, derived from sugar cane or beet, has been part of the
human diet for centuries, and the sweet taste that it provides to
food products is naturally preferred by consumers (Al-Dabbas & Al-
Qudsi 2010). Due to growing health concerns and nutritional recommendations
to decrease sugar intake, many food companies are
interested in reducing the sucrose contents of their products,
including fruit juices and nectars (Rodbotten et al., 2009). A number
of sugar substitutes have been used and can provide different
characteristics to products, including a sweet taste, an oral tactile
sensation, stability and, in some cases, improved colour (O'Donnel,
2007).