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Is lemon juice white or yellow?

Whether lemon juice is white or yellow is a common question for those using lemons in cooking, baking, and mixing drinks. The quick answer is that freshly squeezed lemon juice is a light yellow color, while store-bought bottled lemon juice is often clear or cloudy white.

What Gives Lemon Juice Its Color?

The yellow color of fresh lemon juice comes from carotenoids, the natural plant pigments that give many fruits and vegetables their characteristic hues. Lemons contain the carotenoids lutein, zeaxanthin, and beta-cryptoxanthin, which impart a golden yellow or slightly greenish-yellow color when the lemons are juiced.

The white color of store-bought lemon juice is due to how it’s made and processed. Bottled lemon juice is extracted from lemons and then filtered to remove the pulp and seeds. This filtration process strips out the yellow carotenoids, resulting in a clear, pale juice. Manufacturers also often add preservatives and stabilizers that can give the juice a cloudy, white appearance.

How Processing Affects Lemon Juice Color

Here is a comparison of how processing methods affect lemon juice color:

Lemon Juice Type Color Reason for Color
Freshly squeezed Yellow Contains natural carotenoid pigments
Bottled, filtered Clear, pale yellow or white Filtering removes carotenoids
Frozen concentrate Intense yellow Concentrating carotenoids
Dehydrated powder Pale yellow Diluted carotenoids

As this table shows, juice processing significantly affects the presence of colorful carotenoids. Freshly squeezed juice retains the most vibrant yellow hue. Filtered bottled juice appears white or pale from the lack of pigments. Lemon juice concentrate has an intense yellow color since the carotenoids are in higher concentration. Dehydrated lemon juice powder also appears light yellow when reconstituted due to dilution.

Does Color Indicate Anything About Quality?

The color of lemon juice is not necessarily an indication of quality or flavor. Freshly squeezed lemon juice has the most natural vitamin and antioxidant content from the complete presence of carotenoids and pulp. However, bottled and frozen juices are still high in these nutrients despite having less color. Here are some key considerations regarding lemon juice color and quality:

  • Freshly squeezed juice often has the best flavor, owed to the natural oils and acids.
  • Bottled lemon juice has a consistent flavor year-round since it comes from concentrate.
  • Filtering for bottled juice strips some nutrients but helps prevent spoilage.
  • Frozen and concentrated juice have a very intense, tart flavor when reconstituted.
  • Dehydrated juice retains nutrients well but has less fresh lemon taste.

So while freshly squeezed lemon juice may seem superior based on its bright yellow hue, processed bottled and frozen juices can still deliver plenty of nutrition and flavor. The choice comes down to preference and purpose.

How to Get Yellow Color in Processed Lemon Juice

If you want to restore some of the yellow carotenoid compounds to filtered white lemon juice, there are a few options:

  • Add a small amount of grated lemon zest, which contains the pigments.
  • Blend in a tiny pinch of ground turmeric for color; it won’t affect flavor.
  • Mix in a drop of yellow food coloring.
  • Add a pinch of saffron threads or powder.

However, these additions are not necessary for the juice to be nutritious and flavorful. A vibrant yellow color mainly provides visual appeal.

Does Lemon Juice Color Change with Acidity?

The natural acids in lemon juice do not cause its yellow hue to change. Lemon juice contains citric and ascorbic acids, which account for its tart, sour taste but do not affect carotenoid pigments.

However, mixing lemon juice with very acidic ingredients can sometimes change its color:

  • Adding vinegar turns lemon juice pea green.
  • Mixing lemon juice with wine turns it pinkish.
  • Combining with baking soda turns it brown.

These color changes result from acid-base chemical reactions and are not caused by the natural acids in the lemons themselves. The carotenoid compounds stay intact.

Uses for White and Yellow Lemon Juice

Both clear white bottled lemon juice and fresh yellow lemon juice have a wide range of culinary uses. Their color does not change their functionality.

White Lemon Juice Uses:

  • Vinaigrettes, sauces, marinades
  • Flavored water, lemonade, cocktails
  • Citrus cakes, cookies, pies
  • Fruit salads, sorbets, ice pops
  • Seafood dishes, poultry, pork
  • Dipping sauces for fish, artichokes

Yellow Lemon Juice Uses:

  • Lemon curd, custard, marmalade
  • Citrus glazes for chicken, carrots, more
  • Marinades for meat, tofu, tempeh
  • Dressings for grain bowls, pasta, slaws
  • Squeezed over roasted veggies, greens
  • Mixed into yogurt, smoothies, ice cream

For most recipes, either white or yellow lemon juice can be used interchangeably without issue. The choice comes down to convenience, cost, intensity of flavor desired, and color preference.


In summary, the color of lemon juice depends largely on how it was processed and handled. The yellow color comes from natural carotenoid pigments in the lemons. Freshly squeezed juice retains the brightest color while filtered, bottled lemon juice appears almost clear or white. Lemon juice concentrate has a vibrant yellow hue while reconstituted dehydrated juice is diluted and pale. For most applications, any form of lemon juice can be used regardless of its color. The choice depends on the flavor, cost, convenience and visual appeal desired. But overall, lemon juice provides the same bright, citrusy taste and health benefits no matter its final tint.