citrus limon juice

Citrus limon juice is a liquid obtained by expressing the fresh pulp of the lemon fruit, scientifically known as Citrus limon (L.) Burm. f., belonging to the Rutaceae family. This juice is commonly recognized for its characteristic citrus flavor profile. It is synonymous with terms such as lemon juice, lemon crystal powder, and pectin-free lemon juice, reflecting various processing forms and applications. The compound is water-soluble and typically employed as a natural flavoring agent in food products. Its sensory contribution centers on a fresh, citrus aroma and taste. Detailed information about citrus limon juice is available via PubChem. The juice is sourced directly from ripe lemon fruit harvested globally, with processing methods designed to preserve its organoleptic qualities without pectin content, enhancing clarity and stability in formulations.

Citrus limon juice naturally occurs in the lemon fruit, Citrus limon, a species widely cultivated for culinary and commercial purposes. Its primary biological occurrence is within the pulp of the fruit, where it contributes to the lemon's characteristic sour taste and aroma. In terms of applicability, lemon juice serves extensively as a flavoring agent and adjuvant in food and beverage formulations, leveraging its vibrant citrus notes. Regulatory guidance and usage recommendations for flavoring substances like citrus limon juice are established under FEMA (Flavor and Extract Manufacturers Association) standards in the United States, ensuring appropriate application levels and quality parameters. Besides flavoring, lemon juice finds roles in cosmetic products for skin conditioning and tonic formulations, owing to its fresh sensory attributes and water solubility.

Citrus limon juice is characterized by its water solubility, enabling easy incorporation into aqueous formulations. The liquid's composition imparts a distinct citrus aroma and flavor, predominantly contributed by natural volatile compounds present in the lemon pulp. Its physicochemical behavior influences formulation stability, particularly in flavor blends. The absence of pectin improves clarity and reduces viscosity, which benefits applications requiring a clear or low-viscosity ingredient. The juice's natural acidity contributes to its organoleptic profile but is typically balanced in final product formulations. Temperature, pH, and solubility parameters affect preservation and sensory quality during processing and storage.

FDA Substances Added to Food (formerly EAFUS):	View
FDA Listing of Food Additive Status:	View
Wikipedia:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents and adjuvants
Recommendation for citrus limon juice usage levels up to:
	not for fragrance use.

Safety references

ClinicalTrials.gov:search

Daily Med:search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):68916-88-1

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

citrus limon l. burm. f. juice

Chemidplus:0068916881