What it is
Table sugar pre-split into its glucose and fructose halves so it stays liquid and resists crystallizing — a smoothness and shelf trick, not a sweetness one.
Why your biology objects
Chemically it's free glucose and fructose at ~1:1, so it lacks the fructose-excess problem of agave or HFCS. The knock is the other axis: it's fully refined, fiber-free sugar that spikes blood glucose like any other.