About
What it is and where it shows up.
Lemon juice is the liquid extracted from the fruit of Citrus limon (L.) Burm., used widely in food and beverages as a natural flavouring agent, acidulant, and mild preservative. Its characteristic sour taste and high citric acid content make it a fundamental culinary and food-processing ingredient.
Safety summary
The regulatory and scientific consensus.
Lemon juice is broadly considered safe for human consumption with no established Acceptable Daily Intake (ADI) and is classified as Generally Recognized as Safe (GRAS) by the US FDA. Its high acidity (pH approximately 2–3) poses a risk of dental enamel erosion with frequent or undiluted consumption. Individuals with gastroesophageal reflux, active peptic ulcers, or citrus sensitivity should exercise caution.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Under Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties, preparations produced from food sources such as lemon juice may be used without formal EFSA evaluation and approval, provided they do not pose a consumer safety risk. No E-number is assigned to lemon juice as a whole-food ingredient; it is not classified as a food additive in the EU.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Lemon juice (Citrus limon (L.) Burm.) is recognized and regulated under FSSAI Food Products Standards and Food Additives Regulations 2011, Chapter 2.3 (Fruit & Vegetable Products). The FSSAI Contaminants, Toxins and Residues Regulations 2011 set a maximum lead (Pb) limit of 2.0 ppm for lemon juice concentrates.source |
| FDA (Food and Drug Administration) (United States) | Approved | Lemon juice was included on the FDA's original GRAS list submitted during congressional hearings for the Food Additives Amendment and is listed in the FDA Substances Added to Food (formerly EAFUS) inventory. No maximum use level is prescribed; use is governed by Good Manufacturing Practice (GMP).source |
Who should approach with care
Whose guidance would steer them away.
Other — The high acidity of lemon juice (pH approximately 2–3) can progressively erode dental enamel; individuals with tooth sensitivity or existing enamel damage should limit frequency of direct contact and avoid brushing teeth immediately after consumption.
Ibs — High citric acid content may irritate the gastrointestinal tract and exacerbate symptoms in individuals with gastroesophageal reflux disease (GERD), peptic ulcers, or acid-sensitive irritable bowel conditions.
Kidney Disease — Lemon juice contains notable levels of potassium; individuals with advanced kidney disease requiring dietary potassium restriction should seek medical advice before consuming it regularly.
Other — Individuals with a documented citrus allergy may experience allergic reactions including oral allergy syndrome, urticaria, or, in rare cases, anaphylaxis upon ingestion of lemon juice.
Research citations
The sources behind this verdict.
- 1FDA. Legal Aspects of the Food Additive Approval Process — Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies (NCBI Bookshelf NBK224037). ncbi.nlm.nih.gov
- 2FDA. Substances Added to Food (formerly EAFUS) — LEMON, JUICE. hfpappexternal.fda.gov
- 3EFSA. Safety and efficacy of feed additives consisting of expressed lemon oil and its fractions from Citrus limon (L.) Osbeck and of lime oil from Citrus aurantiifolia (Christm.) Swingle for use in all animal species (EFSA FEEDAP Panel, 2021), 2021. efsa.europa.eu
- 4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.3: Fruit & Vegetable Products, 2011. fssai.gov.in
- 5FSSAI. Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, 2011. fssai.gov.in
Independently researched5 citations