Nixtamalization is the traditional and essential process used to prepare corn for making corn chips, tortillas, nachos, and masa flour. The process involves cooking and soaking corn kernels in a special alkaline solution.
The type of lime used in this process is Food-Grade Hydrated Lime (Calcium Hydroxide).
This purified lime helps remove the corn husk, improves texture, enhances flavor, and boosts the nutritional value of corn. It is 100% food-safe and approved for all corn-based snack manufacturing.
During nixtamalization, corn kernels are cooked in water mixed with food-grade hydrated lime.
This alkaline solution:
This dough is then used to create corn chips, nachos, tacos, and tortillas.
| Lime Type | Scientific Name | Food Safe? | Used in Nixtamalization? | Notes |
|---|---|---|---|---|
| Food-Grade Hydrated Lime (Correct) | Calcium Hydroxide (Ca(OH)₂) | ✔ Yes | ✔ Yes | The standard and correct lime used for corn chips & tortillas |
Food-Grade Hydrated Lime (Calcium Hydroxide).
To soften it, remove the husk, improve flavor, and enhance nutrition.
Yes — when it is labeled food-grade.
No. Quick lime is unsafe for food preparation.
Yes — it gives corn chips their natural, authentic flavor.q
“Khaane Wala Chuna” (Food Grade).
This will close in 30 seconds