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Gerald McDonald & Company Lemon Concentrate Natural

Lemon concentrate is made by removing the skin and pips, then juicing the inner flesh of the lemon. This natural juice is then subjected to a heat treatment to remove some of the water content, which results in a concentrated solution that is six times the strength of a regular juice whilst being significantly smaller in volume. This smaller volume makes it much easier and more cost-effective to transport. It can be used in its concentrated form or restored to regular strength by re-adding water at the point of final processing.

Ingredient Name: Lemon Juice Concentrate

Physical Form: Liquid

Labeling Claims: Natural, Naturally Derived

Features: Cost Effective, Rich in Vitamins

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Knowde Enhanced TDS

Identification & Functionality

Ingredient Name

Lemon Juice Concentrate

Ingredient Origin

Natural Origin

Ingredients
Lemon Juice Concentrate
Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Fruit Products & Extracts

Features & Benefits

Labeling Claims

Natural,

Naturally Derived

Food Ingredients Features

Cost Effective,

Rich in Vitamins

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Carbonated Drinks,

Juice & Juice Drinks

Food & Nutrition — Food

Bakery,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood

Food & Nutrition Applications

Beverage Products,

Carbonated Drinks,

Juices,

Marinade,

Marmalades,

Puddings

Applications
  • A rich source of vitamin C, lemon juice, rind and zest are used in a wide variety of food and drinks. Lemon juice is used for soft drinks, cocktails, lemonade and a number of marinades.
  • Lemon juice and rind are used in the production of marmalade, whilst lemon rind and slices are used as a garnish.
  • Lemon zest is also used to add flavor to dishes including puddings, rice and baked goods amongst other things.
     

Properties

Physical Form

Liquid

Microbiological Values
ValueUnitsTest Method / Conditions
TVCmax. 1000cfu/g—
Yeast & Mouldmax. 100cfu/g—
Specifications
ValueUnitsTest Method / Conditions
Brix (Uncorrected)46.0 - 50.4°RS—
Brix (Corrected)51.68 - 57.17°BX—
Acidity (CAA)31.4 - 38.0% w/w—
Pulp (at s/s)1 - 8% v/v—

Packaging & Availability

Packaging Type

Bags,

Boxes,

Bulk,

Drums,

Jerrycan,

Totes (IBC)

Packaging Information

Packaging can be done from frozen to aseptic packing in jerrycans, packs or drums.