Lemon juice concentrate

Lemon juice concentrate is a culinary ingredient obtained by reducing fresh lemon juice, removing a large part of its water content to intensify its flavor and acidity. It is generally presented in liquid, thick, or powdered form, and is used to provide an intense citrus touch in various recipes, from dressings and marinades to desserts and beverages.

The lemon, whose origin is attributed to Southeast Asia and later spread throughout the Mediterranean and America, is known for its refreshing flavor and high concentration of citric acid. The concentrate preserves these attributes, allowing for more practical and longer-lasting use than fresh juice.

Among its properties, its ability to enhance flavors, provide freshness, and act as a natural preservative due to its acidity stands out. Furthermore, it is rich in vitamin C and antioxidants, although in a lower proportion than fresh juice due to the concentration and preservation process.

In different regions of Latin America, lemon juice concentrate may be found under synonyms such as lemon concentrate, concentrated lemon juice, or simply citrus concentrate. Depending on the country, the term "limón" may refer to the yellow lemon (Citrus limon) or to the lime (Citrus aurantiifolia), so it is useful to verify the product's specificity on the label.