Corn Flour Treated With Hydrated Lime

Corn flour treated with hydrated lime is a type of masa harina, which is corn flour made from dried hominy (corn treated with an alkali, like lime). The process of nixtamalization, using hydrated lime, makes the corn more digestible and improves its flavor and texture. It is a staple ingredient in many Mexican and Central American cuisines.

Manufacturers use corn flour treated with hydrated lime to make tortillas, tamales, and other corn-based doughs. Its unique texture and flavor are essential for these traditional foods. It is commonly found in frozen Mexican-style meals, such as enchiladas and burritos.

Corn flour treated with hydrated lime is generally recognized as safe (GRAS) by the FDA for use in food. The nixtamalization process can increase the availability of certain nutrients, like niacin. Regulatory bodies like JECFA and EFSA have evaluated similar corn-based ingredients. No significant health concerns are associated with its consumption at typical dietary levels.