Pasteurized lemon juice

Pasteurised lemon juice is the liquid extracted from lemons that has been heated to kill harmful bacteria. It is used to preserve the juice and extend its shelf life. It retains much of the fresh flavour and acidity of raw lemon juice.

Manufacturers use pasteurised lemon juice primarily for its sharp, acidic flavour and its ability to brighten other tastes. It acts as a natural preservative and can help to prevent browning in some foods. It is commonly found in baked goods like cakes, dressings, sauces, and in preserved fish products.

Pasteurised lemon juice is not regulated as a food additive in the UK. It is a source of vitamin C, an essential nutrient. The European Food Safety Authority (EFSA) has evaluated citric acid, a major component of lemon juice, and found it to be safe. Excessive intake of acidic foods can potentially erode tooth enamel, but this is not a concern at typical consumption levels.