Mexican coke made for the US market is made with cane sugar, not corn syrup.
Sucrose in cane sugar decomposes to glucose and fructose via hydrolysis. With an acidic bottle of coke, a week after bottling nearly all of it is converted. The ratio of glucose and fructose is 50/50 from sucrose, with high fructose corn syrup it's a 55/42 ratio.
Yes, acknowledging the difference in composition between countries of a product named the same was my intended question. Not certain how to format the question:
Assert different and equally genuine:
a Coke
cane sugar
from Mexico
a Coke
corn syrup
from US
Sucrose in cane sugar decomposes to glucose and fructose via hydrolysis. With an acidic bottle of coke, a week after bottling nearly all of it is converted. The ratio of glucose and fructose is 50/50 from sucrose, with high fructose corn syrup it's a 55/42 ratio.