White Corn Masa Flour And A Trace Of Lime

White corn masa flour is finely ground white corn that has been processed with an alkali, a method called nixtamalization. This traditional Mesoamerican technique makes the corn more digestible and improves its nutritional value. The trace of lime (calcium hydroxide) is part of this nixtamalization process.

Masa flour is the primary ingredient in tortillas, tamales, and tortilla chips. Manufacturers use it to create a dough that is pliable for wrapping or can be shaped and fried or baked. It provides a distinct corn flavor and a slightly gritty texture.

White corn masa flour is generally recognized as safe (GRAS) by the FDA. Nixtamalization increases the availability of niacin (a B vitamin) and can reduce aflatoxins, which are harmful substances produced by molds. The FDA has not set specific upper intake limits for masa flour. It is not known to have significant health implications at typical consumption levels.