White Corn Masa

White corn masa is a type of corn flour made from dried hominy, which is corn that has been treated with an alkali process called nixtamalization. This process makes the corn easier to grind and improves its nutritional value, particularly by increasing the availability of niacin. It has a fine, powdery texture and a mild corn flavor.

Masa is the primary ingredient in many traditional Mexican and Central American foods, such as tortillas, tamales, and pupusas. Manufacturers use it as a base for doughs and batters, providing structure and a characteristic corn taste. It is commonly found in packaged versions of these foods, as well as in corn chips and some baked goods.

White corn masa is generally recognized as safe (GRAS) by the FDA for use in food. Nixtamalization increases the niacin content of corn, making masa a source of this B vitamin. Regulatory bodies like JECFA and EFSA have evaluated corn and its derivatives, and they are considered safe when consumed as part of a balanced diet. No significant health concerns are associated with typical consumption levels.