Pasteurized Lemon Juice

Pasteurized lemon juice is the liquid extracted from lemons that has been heated to kill harmful bacteria. This process helps to extend its shelf life while retaining much of its natural flavor and acidity. It is commonly used as a flavoring agent and preservative in food products.

Manufacturers add pasteurized lemon juice to foods to provide a tart, citrus flavor and to help preserve the product by lowering its pH. It can also act as an antioxidant, preventing browning in fruits and vegetables. It is frequently found in salad dressings, marinades, sauces, baked goods, and beverages.

Pasteurized lemon juice is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of Vitamin C, an essential nutrient. International bodies like JECFA and EFSA have evaluated citric acid, the primary acid in lemon juice, and established acceptable intake levels. While generally safe, high consumption of acidic foods and drinks can potentially erode tooth enamel.