Ground White Corn With A Trace Of Lime

This ingredient is whole corn that has been cooked in an alkaline solution, a process called nixtamalization. This process softens the corn, improves its flavor and aroma, and makes its nutrients more available. The result is a soft, pliable corn masa used to make various Mexican and Tex-Mex foods.

Ground white corn with a trace of lime is primarily used as the base for making tortillas, tortilla chips, tamales, and other corn-based snacks and dishes. Manufacturers use it for its characteristic corn flavor, texture, and ability to hold its shape when cooked.

Ground white corn with a trace of lime is generally recognized as safe (GRAS) by the FDA. Nixtamalization increases the availability of niacin (a B vitamin) in corn, helping to prevent deficiencies like pellagra. It is a source of dietary fiber and carbohydrates. No specific health concerns are associated with its consumption at typical levels.