Nixtamalized Corn Flour

Nixtamalized corn flour is made from dried corn kernels that have been cooked and soaked in an alkaline solution, typically limewater. This process, called nixtamalization, makes the corn more nutritious and easier to grind into flour. The resulting flour has a distinct flavor and texture.

Nixtamalized corn flour is used to provide a corn flavor and characteristic texture in foods. It is a key ingredient in many Mexican and Latin American dishes, such as tortillas, tamales, and tostadas. It also appears in snack foods and some frozen appetizers.

Nixtamalized corn flour is generally recognized as safe (GRAS) by the FDA for use in food. The nixtamalization process increases the availability of niacin (vitamin B3) in corn, helping to prevent pellagra. International bodies like JECFA have evaluated similar corn-derived ingredients. Evidence does not suggest adverse health effects from typical consumption.