Lime Juice Concentrate
Bulk lime juice concentrate for beverages, mixers, brewing, sauces, dressings, confectionery, bakery and other commercial food applications, with conventional and organic sourcing options subject to current availability.
High natural acidity with an intense, fresh citrus profile.
Limes are highly acidic citrus fruits valued for their sharp flavor and distinctive aromatic peel and juice compounds. The two major commercial types are Key or Mexican lime (Citrus × aurantiifolia) and Persian or Tahiti lime (Citrus × latifolia).
Key lime is generally smaller and highly aromatic, while Persian lime is larger, usually seedless and widely used in commercial fresh-fruit and processing programs. Variety, origin, maturity and oil contribution can all influence the sensory character of the resulting juice concentrate.
Lime juice concentrate is produced by extracting and screening the juice, followed by clarification where required and vacuum evaporation to remove water. Because lime juice contains unusually high citric-acid levels, commercial specifications require more attention to acidity and Brix reporting than many sweeter fruit concentrates.
- Clarified and cloudy commercial concentrate grades are available
- High-acid clarified grades may reach about 60° direct Brix
- Acid-corrected Brix can be substantially higher than direct refractometer Brix
- Key/Mexican and Persian/Tahiti lime programs are commercially important
- Frozen and aseptic supply formats may be available
- Conventional and certified organic sourcing options vary by origin
Brix depends on clarification, pulp and reporting method.
Clarified High-Brix Concentrate
Current clarified commercial specifications include approximately 59–61° refractometer Brix. Because lime contains exceptionally high acid levels, the same product can have an acid-corrected Brix in approximately the 65–69° range.
Cloudy Lime Concentrate
Cloudy concentrate retains more natural suspended material and can be supplied at lower concentration. Current commercial specifications include approximately 43–46° Brix products, while broader market programs can span roughly 50–68° depending on grade and reporting method.
Low- or Standard-Pulp Grades
Lime concentrate may be produced with different pulp levels to suit beverages, sauces and processing equipment. Low-pulp grades are useful where smoother appearance or reduced sediment is required.
NFC Lime Juice
Not-from-concentrate lime juice remains closer to natural single-strength solids and provides a different logistics and flavor format. It requires substantially more storage and transport volume than concentrate.
Format note: When comparing lime offers, determine whether Brix is reported as a direct refractometer reading or as an acid-corrected value. Comparing the two without understanding the test method can create misleading conclusions about concentration.
Commercial specifications buyers should review.
Lime concentrate should be purchased against a complete technical specification. Brix, total acidity, pH, pulp, color and sensory profile should be reviewed together because acidity represents a very large part of the soluble material in concentrated lime juice.
Soluble Solids / °Brix
Commercial concentrate can range substantially in Brix. A clarified R60 specification lists 59–61° direct Brix and about 64.9–68.9° corrected Brix, while another cloudy commercial concentrate is specified around 43–46° Brix.
Titratable Acidity
Lime concentrate contains exceptionally high citric acidity. Representative concentrated grades can contain approximately 24.5–44% acidity expressed as anhydrous citric acid, depending on product concentration and processor.
pH
Commercial lime concentrate is strongly acidic. Representative specifications show approximately pH 1.2–2.0 for a clarified high-acid grade and approximately pH 1.5–3.0 for another commercial concentrate.
Brix-to-Acid Ratio
The relationship between soluble solids and acidity is important to lime intensity. A representative cloudy concentrate specifies a Brix-to-acid ratio around 1.3–1.9. Finished beverages normally require substantial dilution and sweetness balancing.
Color & Appearance
Lime concentrate can range from pale yellow-green to yellow or amber depending on grade and thermal history. Excessive browning may indicate oxidation, prolonged storage or excessive processing heat.
Flavor & Aroma
The product should provide clean, characteristic lime flavor with fresh citrus acidity and no fermented, stale, heavily cooked or otherwise objectionable notes. Variety and peel-oil contribution can significantly influence aroma.
Cloud & Pulp
Clarified lime concentrate has much of the suspended material removed, while cloudy products retain more natural juice cloud. Confirm separation, pulp and turbidity requirements where visual appearance or processing equipment is sensitive to suspended solids.
Microbiological Specification
The naturally low pH helps limit many microorganisms, but commercial specifications still control total plate count, yeast and mold. A current cloudy specification sets total plate count below 300 CFU/mL.
Specification note: These values are representative market references rather than universal lime standards. Always use the supplier's current technical specification, analytical method and lot-specific certificate of analysis.
Use the correct reference for regulatory and formulation calculations.
For U.S. percentage-juice calculations, FDA lists 4.5° Brix as the minimum single-strength reference for lime juice. Commercial processor specifications may use different internal or industry references for physical reconstitution, especially where high acidity and acid-corrected Brix are involved.
Regulatory Juice Percentage
For a beverage represented as containing juice from concentrate in the United States, percentage-juice calculations should follow the applicable FDA requirements and use the relevant regulatory single-strength reference.
Plant Reconstitution
For manufacturing, calculate water addition from the actual lot Brix, acidity and supplier instructions. Do not apply a generic dilution ratio to every lime concentrate because commercial grades vary significantly in concentration.
Where lime juice concentrate is used.
Juices & Juice Blends
Lime concentrate is commonly used at controlled inclusion rates to provide acidity and fresh citrus character in mixed-fruit juices, tropical beverages, limeades and fruit drink bases.
Lemon-Lime & Carbonated Beverages
Clarified or low-pulp concentrate works well in carbonated soft drinks, sparkling waters and citrus beverages where strong acidity is required without excessive suspended material.
Cocktail & Mocktail Mixers
Lime is a core ingredient in margarita-style mixers, mojito bases, sour mixes, cocktail syrups and alcohol-free mocktails. Concentrate provides repeatable acidity throughout the year without reliance on fresh-fruit squeezing.
Sports & Hydration Beverages
Lime's sharp profile is frequently used to brighten sports drinks, electrolyte beverages and functional-style drinks. Its acid contribution should be calculated together with added citric or malic acid.
Iced Tea & Botanical Drinks
Lime combines well with black tea, green tea, mint, ginger and botanical extracts. Small additions can increase freshness and provide a sharper finish in ready-to-drink tea products.
Brewing & Fermentation
Beer, hard seltzer, cider, kombucha and fermented beverage producers can use lime concentrate for citrus acidity and flavor. Addition timing should be tested because fermentation and processing can reduce fresh lime aroma.
Sauces, Dressings & Marinades
Lime concentrate is useful in salad dressings, marinades, dipping sauces, salsa, hot sauces and tropical or Latin-inspired sauces where acidity and citrus aroma complement herbs, chili, garlic and spices.
Syrups & Foodservice Bases
Commercial beverage syrups, fountain systems, slush bases and foodservice mixers use lime concentrate where controlled dilution and repeatable acid strength are important.
Confectionery & Gummies
Gummies, chews, hard candy and fruit snacks can use lime concentrate for intense sour-citrus character and fruit-derived soluble solids. Its substantial natural acidity must be included in gel and flavor calculations.
Bakery & Dessert Fillings
Lime concentrate can be used in key-lime-style fillings, cheesecakes, glazes, pastry creams and dessert sauces. Dairy and egg-based systems require controlled addition because of the concentrate's very low pH.
Ice Cream, Sorbet & Frozen Desserts
Lime concentrate provides sharp citrus character in sorbet, sherbet-style products, frozen bars, granitas and selected ice cream formulations. Acidity and sugar balance are especially important in frozen applications.
Savory & Culinary Products
Lime concentrate is used in guacamole-style products, ceviche-inspired sauces, seafood marinades, seasoning systems and prepared foods where consistent citrus acidity is required.
Manage intense acidity while protecting fresh lime aroma.
Measure Acid Contribution First
Lime concentrate can contribute a very large amount of citric acid. Formulators should calculate the concentrate's acid load before adding separate acidulants to avoid excessive sourness or an unnecessarily low finished pH.
Protect Volatile Citrus Notes
Fresh lime aroma contains volatile components that can be reduced by prolonged heat, open mixing or excessive aeration. Evaluate aroma after the actual pasteurization, hot-fill or other thermal process.
Manage Dairy & Protein Systems
The very low pH of lime concentrate can rapidly destabilize dairy and plant proteins. Addition sequence, dilution, stabilizers and finished pH should be validated before commercial scale-up.
Control Browning
Heat and oxygen can darken lime concentrate and reduce fresh citrus character. Minimize unnecessary thermal exposure and follow recommended storage temperatures where color and flavor are critical.
Lime concentrate is normally used at lower inclusion rates than many sweet fruit concentrates because of its unusually high acidity. Small dosage changes can materially alter finished-product pH and sensory balance, so pilot trials should use accurately weighed additions.
Compare acidity, Brix method, variety and aroma—not Brix alone.
Lime is one of the clearest examples where nominal Brix alone can be misleading. The same purchasing review should include whether the product is clarified or cloudy, direct versus corrected Brix, citric acidity, cultivar and sensory strength.
Information to include in a sourcing request
- Lime juice concentrate and required clarification or pulp level
- Target direct Brix and/or corrected Brix
- Required titratable acidity and Brix-to-acid ratio if applicable
- Key/Mexican or Persian/Tahiti lime preference if important
- Color and sensory requirements
- Conventional or certified organic status
- Preferred origin if relevant
- Sample or pilot-production quantity
- Commercial order size and estimated annual volume
- Frozen or aseptic storage preference
- Preferred packaging format
- Required certifications and documentation
- Delivery destination and requested timing
Mexico and Brazil are important origins in current international lime ingredient programs, while other producing regions can also supply industrial juice products. Crop conditions, citrus disease pressure, fruit maturity and processor availability can influence price, acidity and supply.
Commercial note: Compare lime concentrate on cost-in-use rather than price per pound alone. Acidity, aroma strength, Brix reporting method, pulp and required dosage can make two apparently similar offers perform very differently.
Protect high-acid concentrate through storage and handling.
Frozen Drums & Containers
Commercial lime concentrate is commonly supplied frozen in lined drums, jerrycans or other industrial containers. Representative specifications call for frozen storage around -8°C to -18°C or colder depending on the product.
Aseptic Supply
Aseptic drums and bulk systems may also be available for suitable grades. Storage temperature and shelf life should be confirmed from the exact supplier specification rather than assumed from packaging type alone.
Representative Shelf Life
A current commercial cloudy lime concentrate specification lists approximately 24 months of shelf life under specified frozen storage. Other grades may have different limits based on processing and packaging.
Certificate of Analysis
Review direct and corrected Brix, acidity, pH and microbiological results against the agreed specification. Pulp, color or other application-specific parameters should also be included where critical.
Ingredient & Sensory Documentation
Confirm whether the offered product is 100% lime juice concentrate and whether flavors, preservatives, sugar or other ingredients are present. An approved sensory reference is useful where fresh lime aroma is important.
Origin & Certifications
Request country of origin, lot traceability, allergen and food-safety documentation as required. Organic projects should confirm current certification for the exact product and processing facility.
See how ingredient format affects formulation.
Questions lime concentrate buyers often ask
What is lime juice concentrate?
Lime juice concentrate is produced by extracting juice from ripe limes and removing a substantial portion of its water. It delivers concentrated citrus acidity, flavor and soluble fruit solids for food and beverage formulation.
What Brix is commercial lime juice concentrate?
There is no single commercial Brix. Current clarified products can be around 59–61° direct refractometer Brix and approximately 65–69° corrected Brix, while cloudy grades may be around 43–50° Brix or other supplier-defined concentrations.
Why are direct and corrected Brix different?
Lime concentrate contains unusually high citric-acid levels, which affect the refractive index. Suppliers may therefore report a direct refractometer reading and a separate acid-corrected Brix value.
What pH and acidity are typical?
Representative concentrated lime products can fall around pH 1.2–3.0. Depending on concentration, titratable acidity may range roughly from 24.5% to more than 40% expressed as citric acid. Use the actual supplier specification for formulation.
What is the FDA single-strength Brix reference for lime juice?
For U.S. percentage-juice calculations, FDA lists 4.5° Brix as the minimum single-strength reference for lime juice.
What is bulk lime juice concentrate used for?
Applications include juices, limeades, lemon-lime beverages, sparkling drinks, cocktail and mocktail mixers, sports drinks, iced tea, beer, hard seltzer, sauces, dressings, marinades, syrups, confectionery, bakery and frozen desserts.
Is organic lime juice concentrate available?
Certified organic lime concentrate is commercially available from some processors in clarified, cloudy or other formats. Availability varies by origin and crop, so request current certification for the specific product offered.
What should I include in a quote request?
Specify clarified or cloudy format, required Brix and acidity, pulp level, lime variety if relevant, quantity, annual volume, organic or conventional status, packaging, storage capability, destination, certifications and delivery timing.