Evidence library

What researchers measured—and what they did not.

A 2021 study tested 19 samples from five municipalities. Its findings describe those samples and methods; they do not replace a Certificate of Analysis for a commercial lot.

Physicochemical profile observed in 19 research samples
Parameter	Range observed across regional groups	What it describes	Tamandua product status
Moisture	15.0–19.2 g/100 g	Water content measured in the study samples	Awaiting lot-specific result
Fructose	33.1–52.2 g/100 g	A principal honey sugar	Awaiting lot-specific result
Glucose	23.7–32.2 g/100 g	A principal honey sugar	Awaiting lot-specific result
Fructose / glucose ratio	1.31–1.75	A compositional ratio related to sugar balance	Awaiting lot-specific result
Free acidity	50.4–70.1 mEq/kg	Organic-acid contribution measured by titration	Awaiting lot-specific result
pH	4.02–5.25	Acidity on the logarithmic pH scale	Awaiting lot-specific result
5-HMF	Below the 3.37 mg/kg detection limit in Table 1	A heat- and storage-sensitive marker under the reported method	Awaiting lot-specific result
Diastase	15.5–41.4 Schade units	Enzyme activity measured with the Schade method	Awaiting lot-specific result
Electrical conductivity	0.79–1.74 mS/cm	Conductivity associated with ionic and mineral composition	Awaiting lot-specific result
Instrumental color L*	22.2–33.4	Lightness coordinate	Awaiting lot-specific result

Scope: the values consolidate the lowest regional minimum and highest regional maximum in Table 1 of Azevedo et al. for 19 samples from the 2014 harvest. They are literature sample ranges, not a Nutrition Facts panel or a Tamandua product specification.