An Ancient Process with Modern Benefits
Nixtamalization is one of the oldest food processing techniques, used by Mesoamerican civilizations for over 3,500 years. This process, which involves cooking corn with water and lime, has been fundamental to the diet and culture of Mexico and many other regions.
Today, despite the availability of processed flours and other industrial methods, nixtamalization remains the best option for obtaining high-quality masa with superior flavor and greater nutritional benefits. But what makes this traditional method still the top choice for producing tortillas and other corn-based products?
Below, we explore the reasons why nixtamalization remains unmatched and how ALITECH technology is revolutionizing this process to make it even more efficient.
1. Nutritional Benefits: More Nutrients, Better Digestion
One of the greatest advantages is its impact on nutrition and health.
How does nixtamalization improve the nutritional value of corn?
Increases the bioavailability of niacin (vitamin B3), reducing the risk of diseases such as pellagra.
Enhances calcium content, benefiting bone health.
Makes corn more digestible, promoting better nutrient absorption.
Improves the texture and flavor of the masa, providing a more natural and healthy product.
Nixtamalization preserves up to 95% of the essential nutrients in corn, ensuring a complete and beneficial food source.
2. Better Flavor and Texture in Masa and Tortillas
Tortillas made with traditional nixtamalization have a unique taste and aroma that cannot be achieved with processed flours.
Differences in flavor and texture:
Nixtamalization: More flexible, softer tortillas with an authentic flavor.
Processed flours: Drier, more brittle tortillas that lack the characteristic aroma of nixtamalized corn.
If you want tortillas with better texture and flavor, remains the best choice.
3. Higher Yield in Masa Production
The nixtamalization process allows for a greater amount of masa with less raw material, making it more efficient and cost-effective.
Yield Comparison:
With nixtamalization: Up to 2.2 kg of masa per 1 kg of cooked corn.
With industrial flour: Lower yield and more chemical additives.
ALITECH reactors enable better corn utilization, optimizing every kernel and reducing waste.
4. Waste Reduction and Greater Sustainability
Nixtamalization is a natural and sustainable process that avoids the use of chemicals and reduces raw material waste.
Environmental Benefits:
Less solid waste due to greater corn utilization.
Reduced use of processed flours, which require more energy to produce.
More efficient production with ALITECH technology, lowering water and gas consumption.
With ALITECH reactors, the process can save up to 40% on gas and optimize water use, reducing environmental impact.
5. Innovation Without Losing Tradition: ALITECH Technology
Nixtamalization has evolved over time, and today, with the help of advanced technology like ALITECH, it can be done faster, more efficiently, and more sustainably.
How ALITECH Improves Nixtamalization:
Reduces cooking time to just 2.5 hours.
Enhances nutrient retention in masa.
Optimizes water and gas usage, cutting costs.
Enables cleaner and more efficient production.
ALITECH reactors allow for the modernization of nixtamalization without losing the essence of this ancient process.
Conclusion: Nixtamalization Remains the Best Choice
Despite industrial advancements, nixtamalization remains unmatched when it comes to nutrition, flavor, yield, and sustainability.
Key Benefits of Nixtamalization:
More nutrients and better digestion.
Superior flavor and texture in tortillas.
Higher yield and reduced waste.
More sustainable and natural process.
Modernization with ALITECH technology for greater efficiency.
If you are looking for an efficient and profitable production process without losing the essence of nixtamalized corn, Nextamalli and ALITECH are the best options to modernize your business while preserving tradition.
