sitruunamehun

Sitruunamehu, or lemon juice, is the juice pressed from lemons (Citrus limon). It is pale yellow, acidic, and highly aromatic, primarily due to citric acid. The composition is mostly water with small amounts of sugars, citric acid, and volatile compounds that give the characteristic sour, fresh taste. It is also a notable source of vitamin C (ascorbic acid). Commercial sitruunamehu may be sold as fresh-squeezed or bottled and often pasteurized; some varieties are fortified with additional vitamin C or preserved with antioxidants. Bottled lemon juice may have added preservatives to extend shelf life, while fresh juice loses aroma and vitamin C more quickly when exposed to heat, light, and air.

In cooking and food preparation, sitruunamehu is used to brighten flavors, act as an acidity regulator, and slow enzymatic browning in cut fruits. It is common in dressings, marinades, sauces, beverages, and baking recipes. In leavened products, it can react with baking soda to produce carbon dioxide, contributing to leavening.

Storage and safety: fresh sitruunamehu should be kept refrigerated and used within a few days; bottled varieties keep longer when unopened and may require refrigeration after opening. The juice is highly acidic, so prolonged contact with metal utensils or containers can affect flavor, and it can erode tooth enamel if consumed in large amounts.

Context: Sitruunamehu is a common ingredient in Finnish cuisine and is widely used in kitchens around the world as a versatile acidic component and flavor enhancer.