What are Mission Corn Tortillas Made Of? An In-Depth Look at the Ingredients

November 9, 2025 •

3 min read

Mission Foods produces an astounding 25 million tortillas per day at its largest California plant, and understanding what are Mission corn tortillas made of reveals the core of their quality. The simple yet carefully crafted formula, centered on nixtamalized corn masa flour, creates the distinct authentic texture and flavor consumers expect.

Quick Summary

Mission corn tortillas are made primarily from corn masa flour derived from nixtamalized corn, water, and various additives that provide texture, pliability, and long-lasting freshness.

Key Points

Core Ingredient: Mission corn tortillas are primarily made from nixtamalized corn masa flour, which is a process that cooks and treats corn with limewater.
Texture and Pliability: Additives like cellulose gum and guar gum are used to improve the tortilla's elasticity and prevent it from cracking.
Freshness and Preservation: The tortillas contain food-grade preservatives such as propionic, benzoic, and phosphoric acids to maintain freshness and inhibit mold growth.
Certified Gluten-Free: Mission corn tortillas are officially certified gluten-free, produced on dedicated equipment to prevent cross-contamination with wheat.
Nixtamalization Benefits: The traditional nixtamalization process enhances the tortillas' flavor and makes essential nutrients, like niacin, more bioavailable.
Nutritional Profile: Compared to flour tortillas, corn tortillas generally have fewer calories, less fat, and more fiber, making them a more nutritious choice.

The Core of the Tortilla: Nixtamalized Corn Masa Flour

At the heart of every Mission corn tortilla is corn masa flour, specifically Maseca® brand for many varieties. This is not just any corn flour, but one that has undergone an ancient Mesoamerican process called nixtamalization. This crucial step is what gives corn tortillas their unique flavor, aroma, and pliable texture.

Nixtamalization involves cooking corn kernels in an alkaline solution, typically limewater (calcium hydroxide). This process breaks down the corn's cell walls, making it easier to grind and significantly increasing its nutritional value. It releases niacin (Vitamin B3), making it bioavailable for human consumption, and also adds calcium. After cooking, the corn is ground into the dough known as masa. The masa is then dried to create the corn masa flour used in Mission's products.

The Role of Additives for Texture and Freshness

While corn masa flour and water are the stars, a supporting cast of additives ensures the tortillas meet commercial standards for texture, shelf life, and performance. Mission's ingredient lists typically contain items like Cellulose Gum and Guar Gum. These are natural hydrocolloids that act as stabilizers and thickeners. In tortillas, they play a vital role in binding the ingredients, improving elasticity, and preventing the tortillas from cracking or falling apart. This is particularly important for corn tortillas, which are naturally more delicate than their flour counterparts.

Preservatives for Extended Shelf Life

To maintain freshness and prevent spoilage, Mission adds a combination of preservatives. These often include Propionic Acid, Benzoic Acid, and Phosphoric Acid. These are food-grade acids that act as mold inhibitors, ensuring the tortillas have a safe and consistent shelf life without needing constant refrigeration before being opened. Folic Acid is also included in some varieties, such as the Restaurant Style White Corn Tortillas, for nutritional fortification.

The Difference: Mission Corn vs. Flour Tortillas

Understanding the ingredients is key to differentiating corn and flour tortillas, both of which Mission produces. Here is a comparison highlighting the main differences:


Feature	Mission Corn Tortillas	Mission Flour Tortillas
Main Ingredients	Nixtamalized corn masa flour, water, gums, preservatives	Wheat flour, water, shortening, salt, leavening
Flavor Profile	Earthy, savory, and more distinct corn flavor	Mild, neutral, and versatile flavor
Texture & Pliability	Sturdier, less flexible, and prone to cracking when cold	Soft, pliable, and stretchy due to gluten content
Gluten Content	Certified Gluten-Free	Contains gluten from wheat flour
Common Uses	Tacos, tostadas, enchiladas, chilaquiles	Burritos, wraps, quesadillas, fajitas
Healthier Option	Generally considered more nutritious with higher fiber	Can be higher in calories and fat, depending on recipe

A Simple Ingredients List

For clarity, here is a breakdown of the typical ingredients in Mission Yellow Corn Tortillas:

Yellow Corn Masa Flour: The primary ingredient, made from nixtamalized corn.
Water: Used to hydrate the flour and form the dough.
Cellulose Gum: A thickener and stabilizer that improves texture.
Guar Gum: A natural gum that enhances binding and pliability.
Amylase: An enzyme sometimes used to improve dough properties.
Propionic Acid, Benzoic Acid, and Phosphoric Acid: Preservatives to maintain freshness.

Are Mission Corn Tortillas a Healthy Option?

Compared to many flour tortillas, Mission corn tortillas offer several health benefits. The nixtamalization process makes certain nutrients more accessible, and they are inherently a whole-grain food. They are also certified gluten-free, a key advantage for individuals with celiac disease or gluten sensitivities. Mission Foods maintains strict allergen control to prevent cross-contamination, producing corn products on dedicated lines. While the presence of preservatives might concern some, they are added in regulated quantities to ensure food safety and quality. For those seeking an authentic, gluten-free, and generally lower-carb option, Mission corn tortillas are a reliable choice.

Conclusion

In summary, what Mission corn tortillas are made of is a combination of traditional technique and modern food science. The foundation is nixtamalized corn masa flour, a nutritionally superior and flavorful base. Water and a handful of carefully selected additives, including natural gums for texture and food-grade acids for preservation, complete the formula. This blend of ingredients results in a delicious, authentic, and certified gluten-free product that is enjoyed globally. The unique composition not only gives the tortillas their signature taste and texture but also offers a distinct alternative to their flour-based counterparts.

For more information on their products and allergen practices, you can visit the Mission Foods FAQ.

Frequently Asked Questions

Nixtamalized corn masa flour is made from corn that has been cooked and steeped in an alkaline solution, typically with calcium hydroxide (lime). This process improves the corn's flavor, aroma, and nutritional value.

Yes, Mission corn tortillas are certified gluten-free. The company uses dedicated production lines for corn products to prevent any cross-contamination with wheat.

Preservatives like propionic, benzoic, and phosphoric acids are added to inhibit mold growth and maintain the tortillas' freshness and quality throughout their shelf life.

The primary difference is the type of corn used. Both yellow and white corn tortillas use nixtamalized corn masa flour, but the specific corn variety results in a slight variation in flavor, color, and texture. White corn can have a slightly milder taste.

Yes, based on the standard ingredient list for their yellow and white corn tortillas (corn masa flour, water, gums, preservatives), they contain no animal products and are suitable for a vegan diet. However, it's always best to check the specific package.

Corn tortillas are naturally less pliable than flour tortillas. Cracking often occurs if they are cold or not heated properly. To prevent cracking, it is best to warm them thoroughly before use, either in a skillet, microwave, or oven.

Cellulose gum and guar gum are natural, plant-based additives that improve the dough's consistency, texture, and flexibility. They act as binders to help prevent the tortilla from falling apart and to increase its softness.