Ingredient Information

Function

An ingredient that is listed as "trace of lime" is referring to small amounts of calcium hydroxide or limewater. Trace of lime is used with most often with corn products because it releases the nutritional benefits of corn. This process is called nixtamalization. Without the trace of lime, the corn is not able to provide its vitamins for the nutritional benefit of human consumption.

Trace of lime, or limewater, is sparsely soluble. It has no visible distinction from clear water and has a slightly earthy smell. Lime refers to the mineral, not the fruit. Trace of lime and the process of nixtamalization are used frequently in the manufacturing of tamales, corn chips, tortillas and other corn products. Trace of lime is also used in the processing of alcoholic beverages, soft drinks and baking soda. It is used as a preservative for pickles and to fortify fruity drinks. Trace of lime is often found as a calcium supplement in infant cereals. Japanese konnyaku is made from a mixture of konjac flour, water and trace of lime. Trace of lime is also used to make sugar beets into sugar.

Other Use and Industries

Trace of lime is often used as a pesticide. Marine aquarists use trace of lime as a supply of calcium and alkalinity in reef aquariums. Trace of lime is used in buon fresco painting as a color solvent applied on fresh plaster.

Health Effects

Ground corn lacks most of its nutritional benefits, unless it has been soaked in lime. The lime agent acts as a release of the vital nutrients within the corn.

Origins

Limewater is made by mixing excess calcium hydroxide with distilled water or deionized water. It is an inorganic compound, and is a colorless or white powder obtained when calcium oxide (lime) is mixed with water. In a laboratory, limewater is made from a mixture of an aqueous solution of calcium chloride and sodium hydroxide. It is pure mineral form lime is rare, but can be found in volcanic, plutonic and metamorphic rocks.