You can also buy lime peel oil separately. These may have less of the culinary acids and more of the volatile aromatics, but you can combine them with the culinary acids. This would potentially result in a better-tasting final product, even though it requires an extra step.
I had originally wanted a powder-only version. And many of the acids are organic acids that are easily kept as powder: citric acid, malic acid, and tartaric acid. However, phosphoric acid is an inorganic acid with a pH as low as 1.08 (the pH depends on concentration), so it's really unsafe to store in anhydrous form.
Kelsey Ramage and Iain Griffith's Trash Tiki citrus stock, that starts with left-over citrus husks that would otherwise be thrown out
I'm thinking about combining 1) these organic acids in powder form with 2) lime peel oil that's manufactured by someone else.
I'm hoping that lime oil sold by someone else has a long shelf-life (whether that be from added preservatives, or just because the oil itself inherently has a long shelf life), so these two components stored separately could have an extremely long shelf life.
Places to buy food grade lime oil — Zongle[2][3][4](more) (Be careful to avoid lime oil that's only intended for external use only, i.e. aromatic use. It must be food grade.)
Limonene is one of the major components of citrus peel oil, and it can be bought by itself at — [1](more)
