this post was submitted on 16 Nov 2023
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The citric acid in lemon juice is both a bleach and it denatures collagen and protein, which is probably the cloudiness.
Hmm interesting.
I wonder if the collagen is setting up now that some of the leftovers are in the fridge? Ah well that’ll be matter for later.
Thank you for the response,
The bleaching comes from the ascorbic acid (aka vitamin C), not the citric acid. Plenty carbohydrates get brown when oxidised; ascorbic acid is a good reducing agent so it reverts them back to their non-oxidised and lighter-coloured form.
I'm not sure but I don't think that denaturation plays a big role, since vinegar would also do it, and it doesn't seem to make stock clearer for me. I might be wrong though.
Thanks for the details!
How is it a bleach?
It's the citric acid.
How? It is neither oxidizing nor reducing.
It is a weak reducing agent, iirc.