Corn Treated With Hydrated Lime

Corn treated with hydrated lime is a form of nixtamalized corn. Nixtamalization is a process where dried corn kernels are soaked and cooked in an alkaline solution, typically water with hydrated lime (calcium hydroxide). This process softens the corn, improves its nutritional value, and enhances its flavor and aroma.

Manufacturers use nixtamalized corn to make products like masa harina, tortillas, tamales, and corn chips. The alkaline treatment makes the corn easier to grind and gives the final products a distinct texture and taste that consumers expect.

Hydrated lime is generally recognized as safe (GRAS) by the FDA for use in food. Nixtamalization increases the bioavailability of niacin (vitamin B3) in corn, helping to prevent pellagra. Regulatory bodies like JECFA and EFSA have evaluated calcium hydroxide, and it is permitted for use in foods in many regions. Evidence does not suggest adverse health effects from typical dietary intake.