Ground White Corn Treated With Calcium Hydroxide

Ground white corn treated with calcium hydroxide is a type of nixtamalized corn. Nixtamalization is a process where dried corn kernels are soaked and cooked in an alkaline solution, typically water with calcium hydroxide (also known as slaked lime). This process softens the corn, improves its texture and flavor, and makes certain nutrients more available.

This ingredient is commonly used in the production of corn-based foods like tortillas, tamales, and corn chips. The nixtamalization process enhances the dough-making properties of corn masa, giving it a distinct texture and aroma preferred in many Mexican and Tex-Mex dishes. It is often found in seafood products coated with tortilla crusts.

Ground white corn treated with calcium hydroxide is generally recognized as safe (GRAS) by the FDA for its intended use. Calcium hydroxide is a food-grade alkali used to improve the nutritional value and texture of corn. The process increases the bioavailability of niacin and other B vitamins. Regulatory bodies like JECFA and EFSA have evaluated calcium hydroxide and found it to be safe for consumption within typical dietary levels.