Lemon juice concentrate is produced by removing part of the water from freshly extracted lemon juice through vacuum evaporation. This process increases the soluble solids content (°Brix) while preserving the natural acidity, flavour and colour of the fruit.
In industrial food and beverage manufacturing, lemon juice concentrate is widely used as an acidulant and flavour ingredient. Its stable acidity and citrus profile make it suitable for a wide range of beverage formulations and food applications.
Lemon juice concentrate is commonly used in different sectors of the food industry where citrus acidity and flavour are required.
Typical applications include:
soft drinks and lemon-flavoured beverages
beverage syrups and drink bases
functional and sports beverages
fermented beverages such as kombucha or hard seltzer
sauces, dressings and marinades
confectionery and bakery fillings
The ingredient allows manufacturers to standardize acidity and flavour intensity in large-scale production.
lemon Lemon juice concentrate is a lemon juice that is squeezed and concentrated through evaporation. This procedure gives us a product that ranges from 45 to 55 brix, depending on the quality we need.
Depending on the concentration of the lemon juice, and the citrus that the fruit naturally has, we distinguish between two qualities: 400 gpl or 500 gpl, the gpl are the grams of citric acid in the product.
This characteristic is directly related to the price, since more lemons are needed to be able to manufacture lemon juice concentrate 500 gpl and lemon juice concentrate 400 gpl.
400 gpl typical parameters
Brix 45 – 53
Acidez 30 -33
Gpl : 390-415
500 gpl typical parameters
Brix 47 – 59
Acidez 37,0-40,5
Gpl 490-515
Lemon juice concentrate is obtained through controlled industrial processes designed to ensure microbiological stability and consistent product quality.
Typical production steps include:
mechanical juice extraction
pulp separation and clarification
vacuum evaporation to increase °Brix
thermal pasteurization
aseptic filling for industrial storage
These processes allow the concentrate to maintain its characteristic citrus flavour while ensuring stability during transport and storage.
Lemon juice concentrate is typically supplied in bulk industrial packaging for beverage and food manufacturers. The most common format is the approximately 250 kg net drum, although other smaller formats are increasingly used.
In both cases, storage is usually done frozen, since it has been shown that lemon is kept much better at temperatures below 0º C, thus avoiding enzymatic browning of the product.
Bag in box 20 kg, is the ideal product for small consumers, this format is the most manageable
Since this year, we also have the possibility of packaging in 3,10 and 20 kg frozen cubes to improve use in small workshops where they cannot use larger containers.
Depending on the intended application, lemon juice concentrate can be supplied in different specifications, including:
standard lemon juice concentrate
clarified lemon juice concentrate
high acidity lemon concentrate (400 and 500 GPL)
organic lemon juice concentrate
lemon concentrate with pulp
Different concentration levels and specifications may be used depending on beverage formulation or food processing requirements.
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