Sucrose (table sugar) is a disaccharide made of 50% fructose and 50% glucose.
Sucrose is metabolized primarily in the small intestine releasing equal parts glucose and fructose.
Glucose causes insulin release and is rapidly cleared from the blood stream by insulin dependent channels.
Fructose is independent of insulin and is rapidly taken up by the liver by a first-pass effect and is preferentially stored as fat.
The intentional and unlabeled increase in fructose seems strange:
Sugar content varied widely from amounts stated on labels, on average, the drinks had 18% more fructose than expected.
HFCS is supposed to be 55% fructose, as compared to 50% in table sugar. Most foods and drinks are supposed to be using HFCS that is 42% fructose.