WineLovers Discussion Group

For lots of reasons, foremost being that it's listed as "sugar" on the label, I thought Mexican Coke was made with ordinary table sugar instead of High Fructose Corn Syrup.

However a lab analysis says this is not the case. It found that there is no sucrose, just fructose and glucose, which is what you would expect if it was being made with HFCS.

Say it ain't so!

Walt,

No worries. I was recently in South Texas and Mexico where this is a huge story.

Coke imported from Mexico to the U.S. WILL make use of cane sugar only. The confusion is that some bottlers in Mexico who bottle Coke for the Mexican market do use corn syrup. If you buy a Coke in Mexico it may be produced with corn syrup. However, to date that has not happened to me and I have had many, many Cokes in Mexico.

If the sucrose (cane sugar) is made into a syrup and heated in the presence of an acid, the sucrose will break down into fructose and glucose. See this thread from last month: http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=49142&p=403634

Howie,

My assumption is that the lab referenced by Walt knows what they are doing and simply got hold of Mexican Coke, in Mexico, that was made with corn syrup. I would hope that their technique is not that poor.

It's worth noting that the ratio of fructose to glucose is much closer to 1:1 than for regular Coke, which may indicate that the sucrose just broke down like Howie proposes.

You may be right, Walt. It seems to me like a rookie mistake by a lab planning to publish such a study.

Another excuse to drink more wine!