Glucose, fructose, and galactose are the main sweet tasting monosaccharides that occur in food and beverages. These sugars can be chemically combined to form naturally occurring disaccharides, e.g., sucrose (fructose + glucose), lactose (glucose + galactose) and maltose (glucose + glucose), and are also the building blocks of a wide range of oligo- and poly-saccharides (e.g., starch, maltodextrins and fructans). Glucose and fructose are also the main components of high fructose corn syrup (HFCS, made up of fructose and glucose) and table sugar (sucrose), which are the most common sweeteners used today. NS are typically hydrolysed into individual monosaccharides in the small intestine, and subsequently absorbed and metabolised to yield dietary energy (Table 1).