Corn Treated With Lime

Corn treated with lime, also known as nixtamalized corn, is made by soaking and cooking dried corn kernels in an alkaline solution, typically limewater (water with calcium hydroxide). This process, called nixtamalization, softens the corn and makes it easier to grind into masa, a dough used for tortillas and tamales.

Nixtamalization improves the nutritional value of corn and enhances its flavor and texture. It is a traditional method used to make masa for tortillas, tamales, and other Mexican and Central American foods. Manufacturers use it as the base ingredient for these types of products.

Corn is generally recognized as safe (GRAS) by the FDA. Nixtamalization increases the availability of niacin (Vitamin B3) and other nutrients in corn, helping to prevent pellagra, a deficiency disease. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated corn and its derivatives, and the European Food Safety Authority (EFSA) has also assessed related compounds. These evaluations generally find corn safe for consumption.