Does food taste better with cane sugar or corn syrup, why?

There is a difference between the taste of HFCS and sucrose. Both are glucose/fructose solutions, but there is slightly more fructose in HFCS. That is designed to make it match the same overall level of sweetness as in sucrose, as determined by perceptibility. That is, equal amounts of the two will taste the same. read more

Most Coke in the U.S. is made with high fructose corn syrup. In Mexico, it's made with cane sugar. The taste also varies greatly based on the container -- aluminum, plastic bottle, glass bottle or fountain. read more

It is available for home use (as Karo syrup and maple-flavored pancake syrup for example) and is used commercially to sweeten many manufactured foods, from salad dressing, drink mixes, and fruit drinks to puddings, ice milk, and tomato sauces. read more