White Corn Flour With Lime

White corn flour with lime, also known as masa harina, is a type of corn flour made from dried corn kernels that have been treated with an alkali process called nixtamalization. This process involves soaking and cooking corn in a solution of limewater (calcium hydroxide), which softens the kernels, improves their nutritional value, and makes them easier to grind into flour. The resulting flour has a distinct texture and flavor.

Masa harina is a key ingredient in many traditional Mexican and Central American foods, providing structure and flavor. It is most commonly used to make tortillas, tamales, and tortilla chips. Its ability to absorb liquid and form a pliable dough makes it ideal for these applications.

White corn flour with lime 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 food additives, and their evaluations are publicly available. Evidence does not suggest adverse health effects from typical consumption.