Comment by mapt

1) Mexican coke was cane sugar based (as was US coke at one point), but the huge excess of corn created by US ag policy has shifted much of their production to HFCS

2) As it turns out, a cane sugar (sucrose) base for a dilute acidic liquid will very quickly assume an equilibrium ratio of intact sucrose to sucrose that's been cleaved in half into glucose & fructose, dictated by molecular interactions. Testing these drinks will always find a good amount of fructose.