Lime NFC Juice
Single-strength lime juice with intense citrus acidity, distinctive fresh-lime aroma and selectable pulp profile for beverages, cocktails, fermentation, confectionery, sauces, marinades and commercial food applications.
Highly acidic citrus juice with concentrated flavor impact at single strength.
Commercial lime juice is produced primarily from Persian or Tahiti lime (Citrus latifolia) and Key or Mexican lime (Citrus aurantiifolia). Both are acid citrus fruits with greenish-yellow juice, pronounced citric acidity and highly aromatic peel oils, but their fruit size, seed content and sensory profiles differ.
NFC lime juice is mechanically expressed directly from mature fruit and supplied without the evaporation-and-reconstitution step used for concentrate. It is normally pasteurized or otherwise processed for commercial stability and can be supplied with controlled pulp and citrus-oil levels.
- Persian / Tahiti and Key / Mexican lime options
- Very high natural acidity compared with most fruit juices
- Characteristic green-yellow to pale yellow appearance
- Commercial NFC commonly above about 7.5 °Brix
- Selectable pulp, cloud and citrus-oil specifications
- Conventional and certified organic programs may be available
Persian and Key lime provide different commercial profiles.
Persian / Tahiti Lime
Persian or Tahiti lime (Citrus latifolia) is the dominant commercial fresh lime in the U.S. market. The fruit is larger than Key lime and is generally seedless when grown in commercial single-variety plantings.
Mature Tahiti lime fruit typically contains about 8–10% soluble solids, approximately 5–6% acid and 45–55% juice by volume. It provides a clean, sharp lime profile well suited to industrial beverage and culinary processing.
Key / Mexican Lime
Key lime (Citrus aurantiifolia) is smaller, generally seedier and known for a distinctive sharp aroma and flavor.
Key lime can be preferred in premium beverages, pie and bakery systems, confectionery, cocktails and applications where its characteristic aromatic profile is part of the product identity.
“Lime juice” is not a complete varietal specification. If the flavor profile matters, identify Persian/Tahiti, Key/Mexican or the acceptable varietal blend in the purchasing requirement.
Acidity is the defining analytical parameter for lime NFC.
Industrial lime NFC is commonly controlled for Brix, titratable acidity, pH, pulp, citrus oil, density or specific gravity, sensory quality and microbiological limits.
Typical Purchasing Parameters
- Direct and/or acid-corrected °Brix
- Titratable acidity as citric acid
- pH
- Brix-to-acid ratio where specified
- Fine-pulp content
- Lime-oil content where relevant
- Specific gravity or density
- Flavor and microbiological acceptance limits
Published Commercial Examples
One aseptic commercial NFC specification lists minimum 8.0 °Brix, acidity of 5.0–6.0%, pH 1.8–2.8, pulp of 5–12% and lime oil of 0.014–0.058%.
Other current industrial programs specify more than 7.5 °Brix, acidity around 4.46–7.0% and pH below 3.
These are current commercial reference ranges rather than universal specifications. Lime variety, origin, maturity and extraction process can materially change Brix, acidity, pulp and aroma.
Lime is referenced by acid content rather than Brix.
4.5% Citric Acid Reference
In the FDA table used to calculate juice percentage from concentrate, lime is listed at 4.5% anhydrous citric acid by weight rather than with a minimum Brix value.
Lemon is treated similarly because natural soluble-solids readings for these highly acidic citrus juices require different interpretation from sweeter fruit juices.
Direct NFC Juice
Directly expressed lime juice is considered 100% juice without first being concentrated and reconstituted.
Its actual direct Brix can vary substantially, so commercial specifications commonly state Brix together with acidity rather than treating Brix as the primary identity parameter.
Flavor quality depends on more than acid content.
Fine Pulp
Lime NFC can retain fine citrus pulp and natural sediment. Commercial specifications may range from very low pulp to approximately 12% depending on processing style.
Pulp affects cloud, mouthfeel, settling and filtration behavior.
Peel Oil
Small quantities of peel-derived lime oil provide highly recognizable fresh citrus aroma.
Industrial specifications may control oil level because too much peel oil can make flavor overly intense or contribute bitter notes.
Extraction Pressure
Extraction conditions affect how much peel, membrane and pulp character enters the juice.
Excessive peel contact can increase bitterness even when the Brix and acidity remain within normal specification.
Where lime NFC juice is used commercially.
Limeade & Citrus Beverages
Lime NFC is a primary acid and flavor component in limeade, citrus drinks and fruit beverages.
Because the juice is highly acidic, use level is generally driven by target acidity and flavor intensity rather than by sweetness contribution.
Juice & Tropical Blends
Lime is used at relatively modest dosage to brighten mango, pineapple, guava, watermelon, berry, apple and other fruit-juice formulations.
It can increase perceived freshness without requiring a large percentage of lime juice.
Functional & Specialty Beverages
Lime NFC provides strong acidity and citrus top notes in functional drinks, botanical beverages and fruit-forward specialty products.
It can be particularly useful for balancing sweet or strongly flavored functional ingredients.
Carbonated Drinks & Hard Seltzer
Lime is a standard flavor direction in sparkling water, sodas, hard seltzer and other carbonated beverage systems.
Lower-pulp NFC can be advantageous where sediment control and bright appearance are important.
Cocktails & Mocktails
Lime NFC is widely used in margarita-style drinks, mojito-style beverages, sours, highballs, punches, mocktails and premixed cocktails.
Key lime may be selected for a more distinctive aromatic profile, while Persian lime is common for high-volume programs.
Beer & Fermented Beverages
Lime juice can provide acidity and citrus character in beer, cider-style products, kombucha and other fermented beverages.
Addition timing should be evaluated because fermentation and processing can reduce volatile lime aroma.
Gummies & Fruit Chews
Lime NFC can contribute real fruit juice, sharp acidity and citrus flavor to gummies, fruit chews, jellies and sour confectionery.
Concentrate may be preferred where stronger solids contribution is required with less water.
Chocolate & Confectionery Fillings
Lime can be used in citrus ganaches, fondant centers, fruit fillings and premium confectionery applications.
Its strong acidity should be balanced carefully with fat, dairy and sugar systems.
Bakery & Desserts
Applications include Key-lime-style pies, cakes, cheesecakes, curds, glazes, icings and dessert sauces.
Key lime is especially relevant where a recognizable varietal lime flavor is part of the finished-product identity.
Sauces & Salad Dressings
Lime NFC provides both acidification and citrus flavor in vinaigrettes, dressings, dipping sauces and fruit-based sauces.
It pairs well with herbs, chili, garlic, ginger and tropical-fruit ingredients.
Marinades & Savory Foods
Lime is widely used in marinades for meat, poultry, seafood and plant-based proteins and in Latin American, Caribbean and Southeast Asian flavor systems.
Its high acidity should be included in the complete product-safety and sensory formulation rather than treated only as flavoring.
Salsas, Dips & Prepared Foods
Lime NFC can provide brightness in salsa, guacamole-style products, dips, prepared salads and ready-meal sauces.
Juice addition affects both flavor and finished pH, so the complete formulation should be validated.
Frozen Desserts
Lime juice is useful in sorbet, ice pops, frozen yogurt, granita and citrus frozen-dessert systems.
Its strong acid contribution should be balanced against sugar, total solids and the desired freezing profile.
Foodservice & Bars
Bulk NFC reduces the labor and yield variability associated with hand-squeezing fresh limes for beverages and kitchen production.
Pails or bag-in-box can suit bars, hotels and central kitchens, while drums support larger manufacturing programs.
Select the format according to flavor profile and freight requirements.
Lime NFC Juice
NFC remains near the natural water-to-solids relationship of expressed lime juice and avoids the concentration-and- reconstitution step.
It is appropriate where directly expressed juice character or not-from-concentrate positioning is required.
Lime Juice Concentrate
Industrial lime concentrate is available over a broad range, commonly around 50–68 °Brix depending on process and product style.
It offers significantly greater freight efficiency and acid concentration per pound but is a different ingredient format from NFC.
Aseptic and frozen formats support different supply-chain requirements.
Pails & Bag-in-Box
Smaller packs can be available for development, foodservice, bar programs and lower-volume manufacturing.
Exact pack weight and post-opening shelf life depend on the preservation system and supplier.
Aseptic Drums
One published commercial NFC program uses a 200-liter steel drum with aseptic liner at approximately 195 kg net weight.
Another current commercial program supplies approximately 200 kg aseptic barrels.
Frozen Drums & Tankers
Frozen drums and tanker-scale programs are available from selected industrial processors.
High-volume tanker supply is most appropriate where the receiving plant has suitable sanitary storage and transfer systems.
Storage and shelf life are supplier-specific. One published aseptic program states 12 months at room temperature or 18 months at -2°C to 5°C in its unopened original package, while frozen programs use different conditions. Apply only the storage instructions of the exact product being purchased.
Specify variety, acidity and pulp before comparing offers.
Technical Requirements
- Persian/Tahiti, Key/Mexican or approved blend
- True directly expressed NFC format
- Direct and corrected Brix where applicable
- Titratable acidity as citric acid
- pH
- Pulp specification
- Oil / aroma requirement where relevant
- Microbiological acceptance limits
Commercial Requirements
- Conventional or certified organic grade
- Preferred country or region of origin
- Trial quantity and annual-volume forecast
- Pail, bag-in-box, drum or tanker preference
- Aseptic, refrigerated or frozen receiving capability
- Delivery destination in the United States
- Required shipment schedule
- Certification and documentation requirements
Lime NFC offers should not be compared by Brix alone. Acidity, varietal type, pulp, oil level, extraction method and sensory intensity can differ significantly at similar soluble-solids levels.
Documents commonly reviewed during supplier approval.
Technical Documentation
- Current product specification
- Lot-specific Certificate of Analysis
- Complete ingredient declaration
- Pulp and oil specification where applicable
- Microbiological acceptance limits
- Storage and shelf-life instructions
- Packaging and handling specification
Certification & Supply Documents
- Organic certificate when applicable
- Food-safety certification information
- Kosher or Halal documentation when requested
- GMO statement where required
- Country-of-origin information
- Traceability and lot identification
- Commercial quotation and delivery terms
See how ingredient format affects formulation.
Functional Beverages
Using Juice Concentrates in Functional Beverages: Formulation Guide
Juice ConcentratesDrinking Yogurt
Drinking Yogurt with Juice Concentrates: Sourcing & Process Considerations
Juice ConcentratesChocolate Fillings
Using Juice Concentrates in Chocolate Fillings: Formulation Guide
Lime NFC juice sourcing questions
What is lime NFC juice?
NFC means not from concentrate. Lime NFC is single-strength juice expressed directly from mature limes and supplied without first concentrating and subsequently reconstituting it.
What is the typical Brix of lime NFC?
Current commercial programs commonly specify at least about 7.5–8 °Brix, while other Persian and Key lime NFC products can measure around 11–12 °Brix or higher depending on crop and analytical method.
What is the FDA single-strength reference?
Lime is unusual in the FDA juice-percentage table because the reference is based on acidity rather than Brix. FDA uses 4.5% anhydrous citric acid by weight for single-strength lime juice.
What are typical acidity and pH values?
Current industrial NFC programs commonly show approximately 4.5–7% titratable acidity as citric acid and pH below 3. Supplier-specific published ranges extend roughly from pH 1.5 to 3.6.
What is the difference between Persian and Key lime?
Persian or Tahiti lime is larger and normally seedless in commercial plantings. Key or Mexican lime is smaller, generally seedier and has a particularly sharp and distinctive aroma.
Can lime NFC be supplied with different pulp levels?
Yes. Current commercial specifications include pulp ranges from approximately 1–12% and 5–12%, depending on the juice type and processor.
Why is lime-oil level important?
Peel oil contributes fresh lime aroma, but excessive extraction can make the juice overly bitter or intense. Some industrial specifications therefore control lime-oil content.
What is bulk lime NFC used for?
Major applications include limeade, juice blends, functional beverages, carbonated drinks, cocktails, mocktails, hard seltzer, beer, kombucha, gummies, bakery, confectionery, sauces, dressings, marinades, salsas and foodservice products.
How does NFC differ from lime concentrate?
NFC remains near natural single strength. Lime concentrate has substantial water removed and commercial products can range approximately from 50–68 °Brix, providing much greater freight and storage efficiency.
Is organic lime NFC available?
Yes. Certified organic lime NFC is commercially available from selected processors. Request current certification for the exact variety, origin and product being offered.
How is commercial lime NFC packaged?
Commercial formats include pails, bag-in-box, frozen and aseptic drums, totes and tankers. Published aseptic programs include approximately 195–200 kg drums.