Citric acid or lemon juice, which is better? How to make lemon juice from citric acid

Quite often in culinary recipes there is an instruction to “sprinkle the dish (mainly salads) with lemon juice.” Citrus fruits are generously added to baked goods. Sour lemon juice makes it less cloying. Citrons are added to both dough and creams. They use both the zest of the exotic fruit and candied pieces of pulp and skin. But most often the ingredient in dishes is lemon juice. It is added both to soups (for example, solyanka) and to drinks - tea, alcoholic and refreshing cocktails. This article is devoted to one question: is it possible to use acid? And if so, how to introduce white crystals into a dish? What are the proportions? What needs to be done to make the dish taste as if it contained natural lemon juice? You will read about this below.

What is citric acid

What exactly is this white crystalline powder? Undoubtedly, this is a synthetic material. And before we clarify the question of whether lemon juice can be replaced with citric acid, we must establish the connection between these two products. Does synthetic powder have anything in common with citrus fruits? Citric acid was first extracted in history by the Swedish pharmacist Karl Scheele in 1784. How did he get it? He isolated it from the juice of unripe lemons. As you can see, there is a direct connection between these products. The resulting powder is a tribasic carboxylic acid. It dissolves perfectly in water when it reaches at least eighteen degrees. Citric acid also combines well with ethyl alcohol. Therefore, it can be used to make homemade tinctures and vodkas. But the powder is poorly soluble in diethyl ether.

Industrial production of citric acid

Any reasonable person will ask: if the powder is extracted from citrus fruits, then why is it so much cheaper than fruit? After all, an eighteenth-century apothecary evaporated natural juice to obtain white crystals. Then they began to add shag biomass to lemon juice. This plant also contains large amounts of this acid. In modern industrial production, powder is obtained by biosynthesis from molasses and sugar using mold fungus strains. Citric acid is used not only in cooking, but also in medicine (including to improve metabolism), cosmetology (as an acidity regulator) and even construction and oil industry. The global production volume is more than one and a half million tons. And about half of this amount is produced in China. In light of this, the question of whether it is possible to replace lemon juice with citric acid seems even more relevant. Especially if the label says: “Made in China.”

Benefits of citric acid

Synthetic powder is widely used in the food industry and is labeled as E330-E333. But is this flavoring additive completely safe? Is it possible to replace lemon juice with citric acid without harm to the body? The powder is used in the food industry, not only to improve the taste of the product. Citric acid prevents the development of microorganisms, the appearance of mold and unpleasant odors. Therefore, E330 is also used as a preservative. Despite the fact that citric acid is no longer extracted from fruits, it, like citrus fruits, improves vision, strengthens the immune system and has a positive effect on the digestive system. Since it speeds up metabolism, it is used in diets to reduce excess weight. This substance removes toxins, waste, and harmful salts from the body.

Harm of citric acid

Not all people can tolerate citrus fruits. These fruits can cause an allergic reaction. Likewise, citric acid is unacceptable to some people. It should be used with caution by patients with gastritis and stomach ulcers. But we wondered: can citric acid replace lemon juice? The time has come to answer it. Yes maybe. But in the case of powder, care must be taken not to make the solution too concentrated. After all, then this can lead to discomfort in the stomach, heartburn, colic and vomiting. Undissolved powder should not be eaten as it causes burns to the mucous membranes.

Subtropical fruits cannot be called cheap. And most recipes only require a couple of drops or a teaspoon of lemon juice. The rest sits in the refrigerator for a long time, dries and withers. Whereas citric acid in a bag can be stored for years. And it costs mere pennies. Therefore, experienced housewives, when asked whether citric acid will replace lemon juice, usually answer: “Yes! And vinegar too! It can also be used to wash metal surfaces contaminated with limescale and rust.”

As for cooking, the range of dishes in which you can use both citrus juice and citric acid is quite wide. If you are kneading dough, you can mix a small amount of synthetic powder with flour. In other cases, the acid crystals must be dissolved in warm water until the concentration of regular lemon juice is reached. The proportions are like this. A small pinch (some recipes recommend on the tip of a knife) per fifty milliliters of warm water. The solution should be cooled.

Consider an alternative to citric acid for any application: baking, canning, cleaning, cleaning the kettle and washing machine, washing your hair, etc.

Lemon juice

A complete alternative. The juice from one medium lemon is 5 grams. citric acid.

Vinegar

Full faceted glass (250 ml) 9% vinegar = 1 tsp. citric acid + glass of water.

330 ml 6% vinegar = 1 tsp. citric acid + 330 ml water.

1 tbsp. l. 70% vinegar = 0.5 tbsp. l. lemons + 1 tbsp. l. water.

Wine

Wines have different acidity, which depends on the manufacturer and type of wine, so the amount of wine to replace will have to be selected by eye. On average, 300 ml of wine equals 0.5 tsp. citric acid + 300 ml water.

Baking powder

And him. This option is only suitable for baking. Baking powder already contains citric acid. If the recipe calls for baking soda, then this ingredient should be omitted. 1 gr. citric acid = 7 g. baking powder.

Sour berries

5 gr. citric acid = 400 ml red currant juice, 400 ml rowan, 200 ml lingonberries, 200 ml cranberries, 200 ml Chinese lemongrass, 200 ml sorrel, 200 ml grapes, 100 ml sour apple and 1 l. tomato juice.

Soda

And her. For cosmetic purposes only, for example, to descale a kettle or disinfect a container.

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Lime and lemon
Varieties of citrus fruits

Lime and lemon - what's the difference?

The first difference is color. Lime is green and lemon is yellow. The taste of these citrus fruits also varies, so it is not always possible to replace lime with lemon in cooking and vice versa. Unlike lime, lemon is less sour; lime juice, for example, has a slightly bitter and slightly sharp taste.

Benefits of limes and lemons

Both types of citrus fruits are high in vitamin C; lime is ahead of lemon in this regard. Both lime and lemon contain ascorbic acid, iron, potassium, phosphorus, magnesium, calcium, pectin and essential oils, due to which these fruits exude an incomparable aroma.

Contraindications

It must be remembered that limes and lemons are contraindicated for those who suffer from gastritis, peptic ulcers and pancreatitis. Acute nephritis, enteritis, hepatitis and colitis are a contraindication to the consumption of these types of citrus fruits. Individual intolerance may cause the exclusion of lime and lemon from the diet.

How to use limes and lemons in cooking

Both types of citrus fruits are not an independent dish. They can be considered a tonic and aromatic additive that improves the taste of other products. Freshly squeezed juice goes well with fish, vegetable salads, hot fatty dishes and kebabs. Various cocktails, such as Mojito or Margarita, cannot do without lime and lemon juice.

You can add lime to dishes at any time during cooking, and lemons are usually used just before serving so that they do not lose their flavor.

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Is it possible to replace lemon juice without losing taste and aroma?

Lemon juice is used in cooking to add piquancy to various dishes. But fresh fruit is not always available. Is it possible to replace lemon juice and with what? You will find the answers in this article.

Lemon juice contains many valuable elements, the most important of which is ascorbic acid. It helps improve memory and attention, prevents inflammatory processes and tones the body. At the same time, the product is low in calories.

Juice is used as an addition to dishes:

In salad dressing;

As a component of gourmet sauces;

For the production of soft drinks;

For baked goods and creams.

Lemon juice is sprinkled on prepared fish and meat dishes to add piquancy and reveal the aroma of basic spices.

But most often, lemon juice and zest are used in baking. They are added to dough or cream. If you prepare the cream with eggs and butter, it will delight lovers of sweets not only with its pleasant taste, but also with its unusual consistency. It does not contain much moisture, so it will not spread over the pastry or cake and will retain its volume.

You can replace milk or water with juice when creating fudge. The juice is used in large quantities to make desserts with ricotta cheese.

Most often, in the absence of fresh lemons, concentrated lemon juice is used - it is sold in most supermarkets. You can get the necessary ingredient from lime, grapefruit, rhubarb, and sour apples. You can extinguish soda with cranberry or sea buckthorn juice.

How to replace lemon juice in baking? To do this, use table vinegar at a concentration of 6%, apple cider vinegar and wine vinegar. This composition can be left undiluted or a little olive oil can be added to it when making a dressing for salads and sauces. If you take regular 9% vinegar, you need to dilute it with water in equal proportions.

How to replace lemon juice with citric acid? To do this, you need to dilute a pinch of acid in 50 ml of warm water and cool. If a brighter sourness is required, then add half a small spoon of apple cider vinegar to this composition.

The range of dishes where lemon juice is used is quite large, and for each you can choose an adequate analogue. It should be taken into account that some people are allergic to one or another type of citrus fruit. Then it is better not to use them, but to add diluted citric acid.

Is it possible to replace lemon with lime?

Well, who doesn't love citrus fruits? They have a sour taste and an unforgettable aroma; they are added to meat and fish dishes, drinks, and desserts. When cooking, we most often use lime, but its brother, green lime, is more popular abroad. Is it worth paying more and buying it? Or is it better to opt for a regular lemon? We will talk about this in our article.

Lemon and lime: what is the difference, the difference

First of all, let's talk about the general features. Both fruits are citrus fruits and contain large quantities of vitamin C. They also have a sour taste and a bright, incomparable aroma. In addition to vitamin C, fruits contain essential oils and fiber.

Both citrus fruits have approximately the same nutritional value (calories). Both lemon and lime have 30 calories per 100 grams and 2.8 grams of fiber. Despite this, limes contain slightly more carbohydrates and less protein.

What is the difference between lime and lemon? Despite the presence of common features, citrus fruits have many significant differences, which we will talk about right now:

External difference. It is unlikely that you will confuse lemon and lime, because they are visually different. Lemons are larger and yellow in color. Limes can be recognized by their small size and green or dark yellow color. The peel is also different, and the lemon peel is thicker and tougher.

Growing in different regions. Lemon is grown in subtropical regions, and lime is grown in tropical regions with more humidity. Lemon trees are several times taller (7-8 meters), lime trees reach a height of about two meters. The advantage of lime trees is that they bear fruit throughout the year, unlike lemon trees (only once a year).

Taste qualities . Even though both fruits have a sour taste and similar aroma, they are still different. What they have in common is that they are both sour. Lime can be recognized by its sharper, bitter taste. It is unlikely that you will want to eat a lime wedge plain or with sugar, like lemon, which has a milder taste. That is why limes are most often used for preparing dishes and drinks.

Acidity . Even though both fruits have similar acid levels, they are still different. The acidity of lemon juice is between 2 and 2.6, and that of lime juice is between 2 and 2.35.

Beneficial features. Did you know that lemon contains much more vitamin C? How much exactly? 100 grams of lemon contains about 53 mg of vitamin C, and 100 grams of lime contains only 29 mg, almost half as much.

Use in cooking. Limes can't be added to every dish because of their strong taste. Lemon is more versatile; it is added to tea and coffee, salad dressings, sauces, baked goods and desserts, meat, fish, and seafood dishes.

Lime is most often added to Asian and Latin American dishes, to alcoholic and other cocktails, and to some desserts. It is used to prepare such famous cocktails as Mojito and Margarita.

Lemon and lemon juice are added not at the beginning, but at the very end of cooking. This is explained by the fact that during prolonged heat treatment it loses its properties and taste. But its green counterpart can be added at any time - both at the beginning and at the end of cooking.

Storage conditions. If you're looking for a citrus fruit that will last as long as possible, choose lemon. Lime will remain fresh in the refrigerator for only a couple of weeks, but its yellow counterpart will remain fresh for a couple of months.

Is it possible to replace lemon with lime?

We recommend sticking to the recipe and not trying to replace one citrus fruit with another. Why? This will affect the taste of the dish. By adding the wrong fruit, you risk ruining the dish, so it is better not to experiment and follow the recommendations presented in the recipe. If you decide to substitute, keep in mind that lime juice is more concentrated and you will need less of it.

How to drink tequila with salt and lemon

Tequila is a famous alcoholic drink that is considered a real symbol of the country of cacti in Mexico.

The unique taste of tequila has appealed to many people, even those who do not consider themselves ardent fans of alcoholic beverages.
And if in the homeland of tequila, in sunny Mexico, the question never arises - how to drink tequila correctly, then for many residents of European countries this question remains open. Which way to choose and how to eat alcohol in order to fully enjoy the amazing taste and bouquet of an alcoholic drink.
Tequila is made from fermented and distilled juice of the agave plant, a plant from the cactus family. The strength of the alcoholic drink is about 40°. Considering the unique taste of the strong drink and the high level of strength, it becomes obvious that it is simply necessary to have a snack.

Why tequila is eaten with salt and lemon

It has long been traditionally believed that Mexican tequila is best drunk with salt and lemon. Despite the fact that in Mexico this method of drinking an alcoholic drink is not used and it is drunk differently, it has gained enormous popularity among residents of other countries. Where did this custom come from, and why did you choose lemon and salt?

There is a legend that this custom dates back to the mid-19th century. It was then that a terrible influenza epidemic raged across Mexico, claiming thousands of lives. But, since the level of medicine at that time left much to be desired, and ordinary Mexicans simply did not have money for expensive medicines, doctors attributed them to drinking tequila with a salty wedge of lime. This was done with the expectation that when people drink strong drinks, at least some useful components will enter the weakened body. Today, completely different means are used to treat the flu, but the tradition of drinking tequila with a salty wedge of lime has firmly taken root among fans of the original drink.

Why salt and not sugar, for example, or any spices? The answer is simple - agave juice has a characteristic sweet taste, and therefore the finished alcoholic drink has a pronounced sweetish taste. Salt is used to neutralize the sweetness of an alcoholic drink.

Tequila with salt and lemon - drink it right

Lime is considered the best snack option for Mexican alcohol. But, since lime is not very common in the post-Soviet territories, it can be successfully replaced with regular lemon. The technique of drinking a strong drink with lemon, or preferably lime, can be divided into several stages.

Citrus should be cut into thin slices.

They drink alcohol in two ways. The first is to rinse the tequila shot glass with running water and then place it upside down on a saucer with salt. Salt should stick to the wet edges of the glass.

The second way to use salt is to pour a handful onto a damp palm, on the area between the thumb and forefinger.

Then the glass is filled with tequila, which is drunk, and snacked with a slice of lemon. If you prefer the second method, the principle is as follows - lick, drink, eat. This means that you first need to lick the salt from your palm, then quickly drink an alcoholic drink and snack on a lemon wedge.

Fans of “thrilly” sensations may like the following recipe - mix salt and black pepper in any desired proportion, lick the mixture of salt and pepper, drink tequila and snack on a slice of lime or lemon.

Original ways to drink a Mexican drink

You can try drinking tequila a little differently.

Pour the strong drink into a special glass.
First, wash the lime or lemon under running water, dry with a paper towel and cut into thin slices, removing the seeds.
Sprinkle each lemon or lime slice generously with salt, then quickly drink the drink and snack on the prepared citrus slice.

A very unusual, but extremely interesting recipe that will allow you to feel all the exotic, unusual taste of the Mexican alcoholic drink. To prepare it, take a large lemon and cut it into two halves. The pulp must be carefully removed from each citrus half so as not to damage the wall of the fruit itself.
Pour alcohol into the peeled half of a lemon, add an ice cube and leave for a few seconds so that the alcoholic drink absorbs the lemon freshness. Then you can drink the liquid - in this recipe, the lemon plays the role of a kind of glass.

Thus, unusual and original drinking options will reveal the amazing taste of tequila, and salt and lemon will give a unique sensation.

It is impossible to cure alcoholism.

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Lemon and lime: differences, choice, use

Lemons are yellow, sour, and grow in the subtropics, while limes are green, slightly bitter, and grow in the tropics. They are used in cooking in different ways, and in some cases they are not even interchangeable.

Lemons and limes are the closest relatives of citrus fruits, famous for their high content of vitamin C (and limes have even more of it). Ascorbic acid increases the body's resistance to infections, helps produce collagen and maintain skin elasticity. Just don’t forget that it quickly breaks down in air, so the fruit should be cut immediately before serving. However, they are rich in more than just ascorbic acid - they also contain vitamin P (it is needed for vascular health), pectin, iron, phosphorus, potassium, calcium, magnesium and, of course, essential oils, thanks to which fruits smell incomparably and have excellent bactericidal properties. qualities. The beneficial properties of lemons and limes are very similar, but we cannot say that they are twin brothers.

Eat the whole lemon!

There are fruits that leave a lot of waste, but the lemon uses absolutely everything - this citrus has no useless parts. Unless, of course, you decide to plant them to grow your own lemon tree, you will have to throw away the seeds.

Smooth, shiny, elastic

A lemon bought at the market or in a store may turn out to be bitter, thick-skinned, overripe, spoiled, frostbitten and unflavoured. So before you throw a solar product into your cart, consider it. Do not pay attention to the intensity of the yellow color (fruits are different), but check the smoothness of the peel - as a rule, lumpy citrus fruits have a very thick shell and little pulp. Another good lemon should be without dark flabby areas and preferably shiny, as if polished, because this is a sign of a fresh fruit. When choosing a citrus, do not be too lazy to squeeze it a little in your palm - a specimen that is too hard will be unripe, and one that is too soft may turn out to be rotten. When pressed, a high-quality lemon is elastic and slightly springy.

In sliced citrus fruits, all granules of the pulp should be filled with juice. If you find burst “capsules,” it means the lemon was frozen and will probably taste bitter. However, such fruits can be recognized in the store by their brown dots, reminiscent of smallpox marks.

Juice vs fat

Lemon, unlike its sweeter counterparts - tangerine, orange and grapefruit, is not an independent dish (only a few can eat it in its pure form), but it is considered an excellent piquant addition to other products. Its slices are traditionally served with tea and coffee, and, according to etiquette, they should be peeled and placed on a socket. You can season a vegetable salad with freshly squeezed juice, as they do in the Caucasus, or pour it over fish - the meat of sea, river and lake inhabitants goes perfectly with citric acid. By the way, it also improves appetite and has fat-breaking properties, so citrus slices are added to fatty hot dishes, rich hodgepodge and served with kebabs.

Peel - go!

Nutritionists advise eating whole lemon slices, along with the peel and soft white layer, because they contain the maximum amount of vitamin C and bioflavonoids. But albedo (the white layer) is not suitable for cooking - if it gets into your baked goods or hot dishes, the dish will become bitter. Therefore, before cooking, remove the zest, chop the remaining peel and sprinkle it with sugar - all you have to do is remove it from the refrigerator from time to time and add it to cookies, pies and any other baked goods.

To flavor savory treats, chop the zest, air dry it well, and pour it into a tightly sealed jar. Exactly the same crusts will be useful to you as a natural deodorant for your home.

Essential lime

If a lemon can stay in the refrigerator for several months, then a lime can be stored for very little time - even in ideal conditions (+4? C) it “lives” no more than one and a half to two weeks. And the differences between the citrus brothers do not end there.

Green competitor

The rules for choosing a lime are similar to the recommendations for buying lemons - a high-quality fruit should be smooth, shiny, elastic, without mold or dark spots. This citrus can be either green or yellowish, but its pulp is always bright green. And the native of the tropics, unlike its subtropical relative, has a thinner peel. And its juice is sharper, sour, “thicker” and with a slight bitterness. Therefore, if you use lemon instead of the lime specified in the recipe, the taste of your dish will turn out slightly different. If the situation is hopeless and you still decide to make a “substitution”, remember: you will need about a third less lime juice than lemon juice.

For cocktails, guacamole and tom yum

Lemon juice is usually poured into dishes “at the finish line,” when the food is almost on the table, but lime can be added both at the beginning of the process and during its preparation. First of all, it is one of the main ingredients of alcoholic cocktails - the bitter fruit is perfect for Mojito and Margarita. Just press it just before cooking, otherwise the citrus essential oils will evaporate.

Lime is absolutely indispensable in the national cuisines of Southeast Asia and Latin America, especially Thailand and Mexico: it is added to almost every local dish. Mexican lime juice is used for marinades, flavored with seafood, meat or chicken, creating very bright flavor compositions in combination with hot red pepper. Mexicans believe that sourness is also necessary in the most famous local sauce, guacamole. And those who have traveled to Thailand will definitely remember the hot and sour tom yam soup, which is boiled with kaffir lime. This fruit contains almost no juice, so its zest and leaves are used in Thai, Indonesian and Cambodian dishes.

On the Arabian Peninsula, limes are boiled in salt water and then dried in the sun - this is how the special Arabic spice lumi is made, which is added to beans or rice dishes, giving them a subtle citrus aroma.

Expert opinion

Roman Burtsev, corporate chef of the East-West company

Prepare bananas with lemon glaze. Pour 1/4 cup of water into a saucepan, add half a cup of sugar, put on fire and let it boil. Slowly, stirring constantly, add 1.5 tbsp. spoons of starch diluted in a small amount of water and continue cooking until thickened. Then remove the mixture from the heat, add 1/3 cup lemon juice, 1 teaspoon of lemon zest and 2 tbsp. spoons of butter. Cut a banana (5-6 pieces) into 4 pieces, dip the pieces in the prepared mixture, place on a tray, sprinkle with chopped nuts and place in the freezer overnight. On top of the dessert you can decorate with lemon zest in the form of a spiral.

Lemon lookalikes

Citron. This awkward fruit has an oblong shape similar to a lemon, but it reaches 20-40 cm in length and 14-28 cm in diameter. Its pimply shell, almost 2.5-5 cm thick, hides a very small amount of sweet-sour and slightly bitter pulp. Therefore, the most important thing about citron is the peel. Candied fruits are boiled from it, jams are made, and added to dishes.

Bergamot. It was obtained by crossing citron with other citrus fruits. Its fruit is spherical or pear-shaped. Citrus is grown for its essential oil - it is extracted from flowers, fruits, leaves and peel.

Stars about citrus fruits

Nadezhda Babkina

– Make banana-lemon cake – you won’t regret it! To do this, crumble 300 g of cookies, pour 3 tbsp. tablespoons of melted butter and place in the pan. Grind the lemon in a blender, mix with a can of boiled condensed milk and place on cookies. Then make a layer of banana slices sprinkled with lemon juice, pour in 250 g of whipped cream and put in the refrigerator overnight.

Marina Khlebnikova

– I make cuts on the fish carcass at 45 degrees every 3 cm and stick lemon slices into them. Then I wrap it in foil and bake it. You can't imagine how spectacular the dish turns out! Of course, you can pour lemon juice over the fish, but when it is cooked with the zest, it turns out more tasty. I generally respect lemon peel. Try grating it and putting it in cheesecakes - your guests will be delighted.

Alexander Polovtsev

– On the one hand, lemons and limes seem like some kind of minor fruit, but on the other hand, how can you live without them? For example, I love tea with lemon and a lot of sugar. But what about cognac without a sour slice? Yes, he won’t drink without lemon! I also recently discovered a real Cuban mojito. I was on Liberty Island and asked the waiters to use lime for the cocktail.

How to replace lemon juice

Lemon is a very healthy, but, unfortunately, also a very allergenic product. The problem of how to replace lemon juice can arise both when preparing various dishes, and when treating with this product in folk medicine.

Substitutes for lemon juice in cooking

Lemon juice and zest can be replaced with similar citrus fruits lime. This natural substitute is closest to lemon in properties, but is also a citrus fruit, so it is not suitable for allergy sufferers. This fruit can be added to tea instead of lemon, or served with cognac or vodka.

When preparing salads or sauces, lemon juice is usually replaced with apple cider vinegar.

Citric acid, both in cooking, for example, when preparing lemonade, and for various household needs, is often replaced with lemon. The juice of one fruit is replaced with 1/4 tsp. acid, which is diluted in 1 tbsp. l. water or apple cider vinegar.

In medicine

Almost half of the daily requirement of vitamin C, which is so necessary for the body, is contained in one large lemon. To prevent vitamin deficiency, instead of lemon, you can use ascorbic acid, as well as vitamin complexes and products containing it. For example, when treating scurvy, onions are used.

In the so-called In “health cocktails,” lemon juice is replaced with a squeeze product of other citrus fruits: oranges, grapefruits, tangerines, nectarines, etc.

To disinfect the damaged area, instead of lemon, you can apply a leaf of plantain or other herbs that have an antiseptic effect.

Lemon is used for sore throat, hypertension, urolithiasis and other diseases. In these cases, lemon juice will replace the appropriate medications.

Lemon juice in cosmetology is often used to lighten hair and skin, giving it shine and silkiness. For this purpose, citric acid, chamomile extract, and industrially produced products based on hydrogen peroxide 3% are also used.

Lemon juice can be used to clean your hands from paint stuck into cracks, etc. They have the same ability berries, which contain a lot of acid (black and red currants, cherries, etc.), as well as synthetic citric acid.

To make teeth lighter, they are rinsed with a solution of lemon juice, sometimes soda is used instead. This should be done no more than once a week.

Hydrogen peroxide and citric acid are also used to remove stains from clothing, clean silver, etc. For this purpose, along with lemon, soda and various stain removers are also used.

There are several ways to replace lemon juice. Having tried them experimentally, you will be able to choose the best option for different areas of life.

Are lemon and lime the same thing?

Lime and lemon completely different fruits, the only thing is that they both belong to the citrus family. They also taste slightly similar to each other. But the most basic, visually striking difference is that their zest (peel) is different in color.

Lemon - yellow. Lime - green(and slightly smaller than a lemon in size).

No, these are different fruits. Lemon is yellow in color and has an elongated shape with a spout; lime is green and round in shape (these are the ones found in our markets).

When I first saw limes for sale, I thought they were unripe lemons.

It turned out to be lime. The lemon is large and yellow, the lime is small and green.

Lemon, although sour, is loved by us since childhood (especially when it is added to tea with honey during a cold, it immediately becomes lighter and warmer).

Lime has a specific taste, it is difficult to eat in its natural form, so it is added to drinks, fresh juices, and mojitos.

By the way, it is believed that lime contains even more vitamin C than lemon, which is why lime is healthier than lemon.

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How to replace citric acid?

If you need to replace citric acid in some baking or cooking some other food, you can use regular lemon juice. You just need to take a lemon, cut it and squeeze out the juice.

Also, a good substitute is vinegar, either apple cider vinegar or plain vinegar.

It seems to me that squeezed sorrel juice or currant juice will be very useful and the taste is original and beneficial

If for culinary reasons, I replace apple cider vinegar, or lemon, or plain vinegar. Basically, any culinary acid up to wine vinegar.

Depending on the case in which you are trying to replace it. Most often, lemon juice is replaced with citric acid. Obviously in your case you need to do the opposite if it does no harm.

Lemon juice is the best substitute for citric acid in cooking. This method is not suitable for household needs (cleaning dishes from scale), as you will need too much juice. For seaming, you can also use lemon or cranberry juice; it also contains enough acid.

If you are going to use citric acid as a kind of anti-scale agent, then it is difficult to come up with or recommend a better substitute than acetic acid. And in combination with baking soda, any kettle will shine with pristine purity.

If citric acid is used for canning, then sour berries can be recommended as a replacement.

For example, cucumbers can be preserved with red currants, excluding vinegar from the recipe.

Redcurrant juice! This is what you can use to replace lemon juice, and therefore citric acid.)

Citric acid can be replaced with apple cider vinegar. Usually, if you have a bag of citric acid at home, you can forget about it because of its small size; it will remain in the kitchen, on a shelf among other spices and seasonings. And the bottle is always visible. When preserving cucumbers, tomatoes, zucchini, and bell peppers, I add apple cider vinegar.

Well, what can replace it with? Lemon, of course, or lemon juice.... If you bake, then in some cases you can replace it with table vinegar. If the recipe specifies powdered acid, then this proportion is 1 teaspoon of acid equal to 1 lemon.

If you want to replace citric acid in order to prevent scale from forming in the washing machine, then in this case the ideal replacement option is acetic acid.

If you want to replace citric acid in cooking, you can use ordinary lemon.

If you want to replace citric acid in a recipe, then it is logical that the original source, that is, lemon, will help you with this. This will be even more beneficial for the body. When baking, try replacing lemon juice with regular table vinegar.

I usually replace citric acid with lemon juice; you can also replace it with vinegar. Some people use citric acid to clean the kettle; you can also add table vinegar or baking soda.

If you need it in the dough and there are no lemons, maybe there are oranges or tangerines in the house.

You can use lemon by simply squeezing a little of its juice. You can also use regular vinegar, it’s also an acid, just don’t overdo it, add it gradually so as not to overfill it. But the taste will certainly change.

Quite often in culinary recipes there is an instruction to “sprinkle the dish (mainly salads) with lemon juice.” Citrus fruits are generously added to baked goods. Sour lemon juice makes it less cloying. Citrons are added to both dough and creams. They use both the zest of the exotic fruit and candied pieces of pulp and skin. But most often the ingredient in dishes is lemon juice. It is added both to soups (for example, solyanka) and to drinks - tea, alcoholic and refreshing cocktails. This article is devoted to one question: is it possible to replace lemon juice with citric acid? And if so, how to introduce white crystals into a dish? What are the proportions? What needs to be done to make the dish taste as if it contained natural lemon juice? You will read about this below.

What is citric acid

Industrial production of citric acid

Any reasonable person will ask: if the powder is extracted from citrus fruits, then why is it so much cheaper than fruit? After all, an eighteenth-century apothecary evaporated natural juice to obtain white crystals. Then they began to add shag biomass to lemon juice. This plant also contains large amounts of this acid. In modern times, industrial production produces powder by biosynthesis from molasses and sugar using strains of the mold Aspergillus niger. Citric acid is used not only in cooking, but also in medicine (including to improve metabolism), cosmetology (as an acidity regulator) and even construction and the oil industry. The global production volume is more than one and a half million tons. And about half of this amount is produced in China. In light of this, the question of whether it is possible to replace lemon juice with citric acid seems even more relevant. Especially if the label says: “Made in China.”