The substitution for 1 fresh squeezed lemon using lemon juice concentration is 1 TBS.
You could use fresh lime juice or fresh Orange Juice (will not be as acidic as lemon or lime). Depending on the recipe, a marinade for instance, you could substitute with vinegar.
For purposes of baking there is no real difference. The lemon juice from the green bottle if you read the label, you will see that it is from concentrate, and fresh squeezed is exactly that, fresh squeezed.
There are few different market forms of fruit juice. These forms are frozen concentrate, fresh squeezed, organic, 100 percent fruit juices, and juice blends.
From concentrate means the orange juice is made up of a part of fresh squeezed oranges and then topped liberally with water to fill up the rest of the carton. Basically they remove the water and ship the remaining juice to another place where they add water back to it.
not from concentrate is pure juice,just squeezed nothing added to it by big amounts ,,..like jus some sugar maybe,nd preservatives for it to last while the one from concentrate..its juice squeezed then concentrated...they boil the juice and add sugar,and probably add some colors,,then its concentrated nd to make a bottle of juice they just take small amount of this concentrate and add water (the percentage of the concentrated juice added in each bottle is typed on the back of it,some r 25% ,50%) but nothing beats freshly squeezed juices i recommend the one not from concentrate
The juice in the little yellow squeeze bottle is concentrated, but the juice in the larger bottles isn't concentrated.Per the Dr. Pepper Snapple Group's website, the juice in the large bottles comes from concentrate, with water added to reconstitute it back to original strength.The 946ml (32 fl oz) bottle holds approximatively 21 lemons worth of juice. If you squeezed 21 fresh lemons, you'd have an equal amount, and they should taste the same.Because RealLemon contains preservatives, it has a longer shelf life than fresh-squeezed.
We freeze fresh squeezed orange juice all the time. I suspect grapefruit juice is the same.
Hi I also wanted to know this. Found this answer on the net. Fresh is the way to go. "Orange juice is frequently bought as a frozen concentrate. Frozen, reconstituted orange juice has 78% and canned orange juice has 69% of the vitamin C found in fresh squeezed orange juice. Vitamin C is destroyed during the condensing process, but canning is even harder on vitamin C. It appears that fresh squeezed orange juice is better than either frozen concentrate or canned..." Source: http://www.dietitian.com/vitaminc.html
tartaric acid
I am not sure if this is possible as I don't believe that powdered lemonade is actually from squeezed lemons. You could do a wet concentrate, I believe you would do it the same way that you would make any fruit juice concentrate from fresh juice. You would place the juice in a vacuum, as pressure is is reduced the boiling point for the water in the juice will be reduced, thus requiring lower temperatures to evaporate the mixture. Then heat would be applyed as well. But I assume that if you tried to reduce all the moisture to the point that it was a powder with this method, I would assume that you would damage the sugars in the concentrate until their is nothing left of them except some bad tasting hydrocarbon sludge. But I am not positive about this, I guess the simpliest backup I can think of for my argument is, is there a powdered orange juice concentrate? The first thing that comes to mind for me would be Tang, and for anyone that has tasted Tang it is apparent that the main ingredient is not from orange juice.
Freezing fresh squeezed juice in an ice tray is indeed the best way to freeze fresh-squeezed juices, which are essential to quality cocktails. I just wanted to note that a standard size ice cube is approximately 1oz juice, which makes measuring for cocktails especially easy. Zap a cube in the microwave for 30 seconds to thaw.
Fresh juice never equals frozen juice; it always surpasses it! But to answer the question . . . A can of frozen juice concentrate is usually 12 fluid ounces. One adds 3 cans of water to reconstitute the juice, making a total of 48 fluid ounces, or 6 cups. So, 6 cups of fresh juice would equal (always be better than) 6 cups of juice concentrate. Please note, one cannot replace juice concentrate in a recipe with fresh juice. The moisture content of the two products is very different and would cause unexpected results.
You can make fresh squeezed orange juice or orange marmalade jelly from oranges.