Lemon juice from concentrate, canned or bottled

Lemon juice from concentrate is a shelf‑stable citrus juice product made by extracting the liquid from Citrus limon fruits, removing much of the water content through evaporation, and later reconstituting it with water before canning or bottling. The concentrate process emerged in the early 20th century as a way to preserve juice without refrigeration and to make transportation more efficient. It became popular in the United States and Europe in the mid‑1900s as home refrigeration became common and consumers sought convenient fruit juice options. Unlike freshly squeezed lemon juice, which is consumed immediately after extraction, concentrated lemon juice is pasteurized to extend shelf life and improve food safety. Botanically, lemons are a member of the Rutaceae family and originate from Southeast Asia, where they have been cultivated for thousands of years before spreading throughout the Mediterranean, the Americas, and other citrus‑growing regions. Today, lemon juice concentrates are produced in countries with large citrus industries, including the United States (Florida and California), Spain, Italy, and Argentina. The quality of the final juice depends on the original fruit quality, the method of concentration, and the pasteurization process. Concentrate can be made from commercial lemon varieties like Eureka, Lisbon, and Femminello, which differ slightly in acidity, aroma, and essential oil content. Production starts with harvesting ripe lemons at peak acidity and flavor. The fruit is washed and crushed to release its juice, which is then clarified to remove pulp and other solids. Water is evaporated under vacuum to create a concentrated syrup rich in citric acid, vitamin C, and aromatic compounds. This concentrate is stored under controlled conditions until it is reconstituted with water to standard strength for bottling. Processing may reduce some heat‑sensitive vitamins compared with fresh juice, but most of the key citrus nutrients, including vitamin C, citric acid, and flavonoids, remain detectable in the finished product. There are no legally standardized names for lemon juice from concentrate, so branding can vary. Labels may indicate "100% lemon juice from concentrate" when no sweeteners or additives are present, or they may list additional ingredients like ascorbic acid (vitamin C added as a preservative), flavor enhancers, or anti‑oxidation agents. Always check the label to differentiate between pure juice and products with added sugars or artificial flavors. In culinary practice, lemon juice from concentrate offers a stable, predictable acidity that cooks, bartenders, and food manufacturers value for dressings, marinades, beverages, and baking applications. Its flavor profile is slightly different from fresh squeezed juice—less bright and aromatic—because volatile aroma compounds are lost during concentration and pasteurization, but it remains a versatile pantry staple.

The nutrition profile of lemon juice from concentrate reflects its origin as a water‑rich citrus juice. Per 100 g, it provides about 17 kcal, making it an extremely low‑calorie beverage and flavoring agent compared with many other fruit juices. Its macronutrient content is dominated by water and carbohydrates from naturally occurring sugars and small amounts of fiber. Specifically, lemon juice from concentrate contains ~5.62 g of carbohydrates, with ~1.53 g sugars and ~0.7 g of dietary fiber per 100 g. Protein and fat are negligible, at ~0.45 g and 0.07 g respectively, which means this juice is essentially fat‑free and provides minimal protein energy. Among micronutrients, vitamin C (ascorbic acid) stands out. At ~14.3 mg per 100 g, concentrated lemon juice still contributes a meaningful dose of this potent antioxidant—about 16% of the Daily Value (DV) when compared with recommended intake. Vitamin C is critical for immune function, collagen synthesis, and antioxidant defense. Other vitamins like thiamin, riboflavin, niacin, and vitamin A are present only in trace amounts in this juice, underscoring that concentrated juices are not rich sources of the full spectrum of vitamins found in whole fruits. Mineral content is modest but includes potassium (~109 mg per 100g), a key electrolyte that helps regulate fluid balance and blood pressure. Calcium and magnesium are present in smaller quantities (~10 mg and ~7 mg, respectively), while sodium remains low (~24 mg). Iron and zinc appear in trace amounts, offering little contribution to daily needs. Compared with raw lemon juice, concentrated forms may have slightly reduced levels of some heat‑sensitive phytochemicals due to pasteurization, but their basic nutrient profile remains similar: predominantly water with modest vitamin C and potassium. One of the trade‑offs of juice concentration is the reduction in beneficial fiber. While whole lemons offer both soluble and insoluble fiber that supports gut health and satiety, the juicing and concentration process removes most fiber. This lack of fiber is typical of juice products and is one reason many dietitians encourage consuming whole fruits when possible—in addition to juice—to support digestive health and provide more balanced nutrition. Energy density is low, with concentrated lemon juice providing very few calories per gram. This makes it suitable for flavoring foods without significantly increasing energy intake. Its glycemic impact is also minimal because the total sugar content is low; however, individuals with specific metabolic conditions should consider total carbohydrate intake in the context of their overall diet. Overall, lemon juice from concentrate offers hydration with micronutrients like vitamin C and potassium, but it should be complemented with whole fruits and vegetables for a complete nutrient spectrum.

Source: USDA FoodData Central (FDC ID: 167748)