Can I substitute Citric Acid or Ascorbic Acid for the lemon or lime juice or vinegar called for in a Pomona’s recipe?

Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. ¼ teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. 1 teaspoon powdered Citric Acid is equivalent to ¼ cup lemon juice (4 Tablespoons). Citric Acid lowers pH and imparts tartness to the fruit mixture, but it doesn’t add a particular flavor.

Ascorbic Acid cannot be substituted for lemon or lime juice or vinegar in a Pomona’s recipe. It is simply Vitamin C powder. It will not lower the pH of the fruit. It is commonly used to prevent browning in cut fresh fruit or fruit that will be canned.

Citric Acid and Ascorbic Acid are two different acids, with different chemical compositions. Both are present in lemon juice.

Category: Ingredients Questions

2 Responses

  1. Millie Hue
    | Reply

    It’s interesting to know that citric acid can lower the pH and impart tartness to the mixture but it does not add any flavor. I can imagine how lemon concentrate would be adding flavor on the other hand to wherever you might use them. With that in mind, it would be best to talk to professionals who sell them to know which one is better for cooking purposes and even for baking ingredients that could help with the overall consistency of the food.

  2. Mia Evans
    | Reply

    Thanks for helping me understand that citric acid lowers the pH levels and impart tartness to a fruit mixture. I just got curious about how these works because there seem to be citric acid chemical suppliers around that I just knew of. I guess these substances are used for producing food that can be sold to the market if you plan to create your own brand.

Leave a Reply

Your email address will not be published.