The production of clear lemon juice used to be very difficult, time-consuming and associated with a high level of risk in terms of quality. In traditional methods of technology, the clarification process involved allowing the juice to stand. Several weeks were frequently necessary for this process. In view of the lengthy amount of time necessary for the sedimentation process, the juice had to be protected against oxidation and also against undesirable microbiological activity.

Today it has been possible to reduce process times to between approximately 6 and 8 hours. This has been achieved by making use of traditional pre-clarifiers combined with modern high-performance clarifying centrifuges and also by making use of newly developed enzyme preparations.