lemon juice concentrate
A concentrated source of citric acid and vitamin C, though processing and storage may diminish vitamin content compared to fresh juice; provides minimal calories or macronutrients when used as an acidulant in typical serving quantities.
About
Lemon juice concentrate is a processed liquid product derived from fresh lemons (Citrus limon) through extraction and concentration of the juice, often via evaporation or reverse osmosis to remove water content and increase the density of flavor compounds and acids. The result is a highly acidic, shelf-stable product that retains the essential citric acid, vitamin C, and aromatic compounds of fresh lemon juice but in a reduced volume with a more intense, sometimes slightly sulfurous character. Commercial concentrates may contain preservatives or added ingredients to maintain stability and prevent enzymatic degradation.
Most lemon juice concentrates are produced from the juice of common yellow lemons and are standardized to contain approximately 5–10% citric acid equivalent. The product ranges from pale yellow to amber in color depending on processing methods and storage conditions.
Culinary Uses
Lemon juice concentrate serves as a convenient acidifying agent and flavor enhancer in cooking, particularly in contexts where fresh lemons are unavailable or where shelf stability is advantageous. It is widely used in beverages (lemonades, cocktails, tea), baking, marinades, dressings, and sauces—functioning as a primary souring agent in applications from Middle Eastern tahini to Asian stir-fries. The concentrate requires reconstitution with water at varying ratios depending on desired intensity; typically 1 part concentrate to 3–5 parts water approximates fresh juice, though this varies by product concentration. Care must be taken to avoid over-acidification, as the concentrate can impart a slightly cooked or slightly bitter undertone that fresh juice does not possess.