White Masa: Water

White masa is a type of corn flour made from dried corn kernels that have been cooked in an alkaline solution, a process called nixtamalization. This process makes the corn more digestible and unlocks certain nutrients. The nixtamalized corn is then ground into a dough or flour.

Manufacturers use white masa primarily as a base for tortillas, tamales, and other corn-based doughs. Its starchy texture and mild corn flavor make it suitable for a wide range of savory and sweet applications where a corn component is desired.

White masa is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and some fiber. Regulatory bodies like JECFA and EFSA have evaluated corn and its derivatives, but specific evaluations for white masa are not typically highlighted separately. No significant health concerns are associated with its consumption at typical levels.