Lime Juice Concentrate

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Concentrated lime juice

Description

Acidic ingredient obtained from the juice of limes (Citrus latifolia; Citrus aurantifolia, family Rutaceae) concentrated by vacuum evaporation.
Sensory profile: intense acidity, green–floral and citrusy notes (limonene, citral), slight bitterness if limonin is present; fresher top-notes when aroma recovery and add-back are used.
Typical uses: base for beverages, syrups, mixology, marinades, desserts, dressings, and as a technical acidulant (E330).

Caloric value (per 100 g)

Reconstituted (single strength): ~20–30 kcal; carbohydrates 6–10 g (mainly glucose/fructose), sugars 6–9 g; fiber negligible; fat ~0 g; protein ~0.5 g.
Concentrate (typically 45–50 °Brix): energy scales with soluble solids; check the label (can exceed 150–200 kcal/100 g at 50 °Brix).
Sodium: naturally ≈0; may increase in ready-to-drink or sweet-acid formulations.

Key constituents

Organic acids: predominantly citric acid (TA reported as g/100 g), traces of malic; typical pH 2.0–2.6 when reconstituted.
Vitamins: vitamin C (ascorbic acid) high in fresh juice; partial losses with heat/oxygen.
Polyphenols/flavonoids: eriocitrin, hesperidin, diosmin (variable).
Volatiles: limonene, citral (neral/geranial), linalool; often added as recovered essence.
Minerals: mainly potassium, with magnesium and calcium in traces.
Natural sugars: glucose, fructose, little sucrose.

Production process

Raw material: ripe limes; washing, grading, extraction (reamer/in-line extractor).
Clarification/finishing: screening, centrifugation, optional pectinase enzymes, de-aeration.
Mild pasteurization of juice and aroma recovery (essence/oil).
Vacuum concentration to 45–50 °Brix with control of pH, TA, and color; optional aroma add-back.
Packaging: aseptic (ambient) or frozen (–18 °C) in barrier containers; traceability and hygiene prerequisites under GMP/HACCP.
Reconstitution: indicative ratio 1:(5–7) to single strength (≈7–10 °Brix, origin/spec sets the target).

Sensory and technological properties

Effective acidulant (lowers pH, improves shelf life and freshness perception).
Antioxidant capacity (ascorbic acid) helps limit enzymatic browning of produce.
°Brix/Acidity (B/A) ratio guides sweet–sour balance in beverages.
Color/cloud stability: sensitive to light, oxygen, and reactive metals; prefer low-hardness water for reconstitution.

Culinary uses

Beverages (soft drinks, syrups, sports/energy), cocktails and mocktails.
Marinades for meat/seafood, ceviche (with time/pH control).
Bakery/ice cream, sauces and dressings; preserves and ferments (pH control).
Industrial: toppings, sorbets, RTD bases and concentrates.

Nutrition and health

Low energy density when reconstituted; source of vitamin C and flavonoids with antioxidant potential.
GI impact is minor at typical portions; still account for sugars in sweetened drinks.
Dental erosion/GERD: acidity may irritate sensitive individuals; consume in moderation and avoid long oral exposure.
Citrus allergy: rare but possible.
Sodium: monitor in ready-to-drink formulations.

Fat profile

Virtually fat-free; only traces from essential oils: predominantly PUFA (polyunsaturated fatty acids; potentially beneficial when balanced) and MUFA (monounsaturated; often neutral/beneficial), with minimal SFA (saturated; limit in the overall diet). Overall impact is negligible in the juice itself but matters in finished products.

Quality and specifications (typical topics)

°Brix (concentrate): 45–50; single strength reconstituted ~7–10 °Brix.
TA (as citric acid): 18–24 g/100 g in concentrate; 5–8 g/100 g reconstituted.
B/A ratio, pH, pulp %, color (L*a*b*), oils/essences total, limonin (delayed bitterness).
Microbiology: pathogens absent; watch for Alicyclobacillus in acidic juices; commercial sterility for aseptic packs.
Residues: pesticides/metals within limits; foreign matter absent.

Storage and shelf life

Frozen concentrate (–18 °C): 12–24 months; avoid thermal abuse.
Aseptic, ambient: 6–12 months (intact pack, oxygen barrier).
Reconstituted: ≤4 °C, 3–5 days; keep sealed and protect from light and air.
Avoid contact with aluminum or reactive surfaces (corrosion/metallic notes).

Allergens and safety

Naturally gluten-free; possible citrus hypersensitivity.
Acidity is irritant to skin/eyes: in production, use PPE and proper CIP practices.
Botulism risk: none at typical pH; spoilage remains possible if good practices are not followed.

INCI functions in cosmetics

Entries: Citrus Aurantifolia (Lime) Juice, Citrus Aurantifolia Fruit Extract.
Roles: astringent, fragrance, antioxidant/skin conditioning in leave-on/rinse-off products; verify pH and potential phototoxicity (higher for expressed oils, minimal for juice).

Troubleshooting

Browning/“cooked” odor: excessive heat/oxygen → use gentle evaporation, de-aeration, antioxidants.
Aroma loss: poor aroma recovery/add-back → retune process; use barrier packaging.
Delayed bitterness: limonin from excessive peel/seed contact → optimize extraction and hold times.
Metallic notes: hard water or contact with metals → soften water/upgrade equipment.
Too sour: balance B/A with sugars or juice blends; add acids at end of cooking.

Sustainability and supply chain

By-product valorization: peels for essential oil and pectin; pulp for feed/biogas.
Energy efficiency: multiple-effect evaporators, heat recovery; optimize process water and effluents toward BOD/COD targets.
Recyclable packaging, optimized cold chain; quality under GMP/HACCP.

Conclusion

Concentrated lime juice is a versatile acidulant with distinctive citrus aromas and strong sensory identity. Proper control of the B/A ratio, oxygen management, and barrier packaging preserves freshness and color, while by-product valorization and careful effluent control improve the environmental footprint of the value chain.

Mini-glossary

°Brix — total soluble solids; indicates sugars and other solubles and drives sweetness/energy.
TA — titratable acidity (as citric acid); gauges sensory/technical acidity.
B/A — °Brix/Acidity ratio; index of sweet–sour balance in beverages.
SFA — saturated fatty acids: excess linked to higher LDL; present only in traces here.
MUFA — monounsaturated fatty acids: often neutral/beneficial for lipid profile; trace levels here.
PUFA — polyunsaturated fatty acids: potentially heart-healthy yet more oxidation-prone; trace levels from essential oils.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: preventive hygiene systems with defined, validated CCPs.
BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of process-effluent impact on wastewater.

Many interesting components have been found in the juice and peel of limes that play different roles in protecting the human body from external agents such as oleic acid, palmitic acid, citral, linalool, limonene and caryophyllene, which, together with vitamin C, act as protective agents against free radicals. Antioxidants (in particular polyphenols and carotenoids) and antimicrobials as well as anti-inflammatory agents (aldehydes, terpenes, sesquiterpenes, alcohols and esters) are also present (1) Even in the treatment of cardiovascular diseases, daily intake has shown great benefits: the cold-pressed oil obtained from Citrus aurantifolia is considered a therapeutic agent that can inhibit the abnormal proliferation of vascular smooth muscle cells (2).

Alongside the components mentioned above, it is interesting to note the presence of rutin, apigenin, hexpertin, quercetin, naringenin and nobiletin, which, although in lesser quantities, collectively act the same protective functions.

The most relevant studies on this ingredient have been selected with a summary of their contents:

(1) Tundis R, Loizzo MR, Bonesi M, Menichini F, Mastellone V, Colica C, Menichini F. Comparative study on the antioxidant capacity and cholinesterase inhibitory activity of Citrus aurantifolia Swingle, C. aurantium L., and C. bergamia Risso and Poit. peel essential oils. J Food Sci. 2012 Jan;77(1):H40-6. doi: 10.1111/j.1750-3841.2011.02511.x.

(2) Song BW, Lee CY, Park JH, Kim B, Lee S, Lim S, Kim SW, Choi JW, Kang M, Kang JH, Lee SS, Park MJ, Moon H, Hwang KC, Kim IK. Cold-pressed oil from Citrus aurantifolia inhibits the proliferation of vascular smooth muscle cells via regulation of PI3K/MAPK signaling pathways. Exp Ther Med. 2022 Jan;23(1):21. doi: 10.3892/etm.2021.10943.

Dosoky NS, Setzer WN. Biological Activities and Safety of Citrus spp. Essential Oils. Int J Mol Sci. 2018 Jul 5;19(7):1966. doi: 10.3390/ijms19071966.

Abstract. Citrus fruits have been a commercially important crop for thousands of years. In addition, Citrus essential oils are valuable in the perfume, food, and beverage industries, and have also enjoyed use as aromatherapy and medicinal agents. This review summarizes the important biological activities and safety considerations of the essential oils of sweet orange (Citrus sinensis), bitter orange (Citrus aurantium), neroli (Citrus aurantium), orange petitgrain (Citrus aurantium), mandarin (Citrus reticulata), lemon (Citrus limon), lime (Citrus aurantifolia), grapefruit (Citrus × paradisi), bergamot (Citrus bergamia), Yuzu (Citrus junos), and kumquat (Citrus japonica).


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