Lemon NFC juice is lemon juice that has not undergone concentration and reconstitution. Extracted directly from lemons, it provides characteristic citrus flavour and acidity at single strength for industrial food and beverage manufacturing. It is used in lemonades, juice blends, dressings, sauces and desserts where manufacturers require a lemon juice ingredient without a reconstitution step.
NFC stands for “not from concentrate”. Lemon NFC juice retains the water naturally present in the extracted juice, providing lemon flavour, soluble fruit solids and organic acids in an unconcentrated format.
Its sensory profile depends on the lemon variety, fruit maturity and processing conditions. Acidity, Brix, colour and pulp content help define the selected grade and its contribution to a formulation. NFC describes the concentration history of the juice; it does not mean the product is untreated or unpasteurised.
Lemon NFC juice provides the tart citrus foundation of lemonades and can balance sweetness in mixed-fruit drinks, iced teas and cocktail bases. Its inclusion rate determines both the lemon flavour contribution and part of the finished beverage’s acidity.
When developing a drink, evaluate the juice alongside sweeteners, other fruit ingredients and added water. Check flavour, appearance and pulp behaviour after processing to confirm that the formulation meets the intended sensory profile.
Select a lemon NFC juice specification that matches the finished product’s flavour, appearance and production process. Review titratable acidity and pH separately: acidity helps assess tartness and formulation balance, while pH is another important process parameter.
Confirm pulp content, microbiological specifications, packaging and storage requirements before ordering. Contact MAK Food Company to discuss your application, request technical documentation and arrange a lemon NFC juice sample.
NFC stands for “not from concentrate”. Lemon NFC juice retains the water naturally present in the extracted juice, providing lemon flavour, soluble fruit solids and organic acids in an unconcentrated format.
Its sensory profile depends on the lemon variety, fruit maturity and processing conditions. Acidity, Brix, colour and pulp content help define the selected grade and its contribution to a formulation. NFC describes the concentration history of the juice; it does not mean the product is untreated or unpasteurised.
Lemon NFC juice provides the tart citrus foundation of lemonades and can balance sweetness in mixed-fruit drinks, iced teas and cocktail bases. Its inclusion rate determines both the lemon flavour contribution and part of the finished beverage’s acidity.
When developing a drink, evaluate the juice alongside sweeteners, other fruit ingredients and added water. Check flavour, appearance and pulp behaviour after processing to confirm that the formulation meets the intended sensory profile.
Select a lemon NFC juice specification that matches the finished product’s flavour, appearance and production process. Review titratable acidity and pH separately: acidity helps assess tartness and formulation balance, while pH is another important process parameter.
Confirm pulp content, microbiological specifications, packaging and storage requirements before ordering. Contact MAK Food Company to discuss your application, request technical documentation and arrange a lemon NFC juice sample.
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