{"id":15541,"date":"2021-03-23T21:12:24","date_gmt":"2021-03-24T02:12:24","guid":{"rendered":"https:\/\/www.le-fort.org\/?page_id=15541"},"modified":"2021-03-27T19:55:52","modified_gmt":"2021-03-28T00:55:52","slug":"emulsiones","status":"publish","type":"page","link":"https:\/\/le-fort.org\/cocina\/arte-ciencia-cocina\/emulsiones\/","title":{"rendered":"Emulsiones"},"content":{"rendered":"<p>Veamos como preparar distintas salsas fr\u00edas emulsionadas, utilizando distintas biomol\u00e9culas como emulsionantes.<\/p>\n<h2>Mayonesa<\/h2>\n<figure style=\"width: 197px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"\" src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8d\/1-Oleoyl-2-almitoyl-phosphatidylcholine_Structural_Formulae_V.1.png\" alt=\"Lecitina\" width=\"197\" height=\"131\" \/><figcaption class=\"wp-caption-text\">Lecitina. Fuente: Wikipedia<\/figcaption><\/figure>\n<p>Comencemos por la mayonesa, cl\u00e1sica emulsi\u00f3n de yema de huevo (o huevo entero) aceite, acidulante y sal.<\/p>\n<p>El emulsionante es la lecitina contenida en la yema. En la estructura que vemos a la derecha podemos entender por qu\u00e9 la lecitina tiene capacidad emulsionante. Podemos distinguir el esqueleto de glicerina y los dos \u00e1cidos grasos que constituyen las &#8220;colas&#8221; hidrof\u00f3bicas y la &#8220;cabeza&#8221; hidrof\u00edlica de colina-fosfato.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/Dg2I8xndnSc?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h2>Lactonesa<\/h2>\n<p>Como la mayonesa, pero utilizando leche como emulsionante. Pru\u00e9bala tambi\u00e9n con yogurt natural.<\/p>\n<p>La acci\u00f3n emulsionante de la leche se debe principalmente a sus prote\u00ednas, sobre todo a las case\u00ednas. El efecto de la sal y del pH es estabilizante o desestabilizante seg\u00fan las concentraciones utilizadas. En este caso tenemos un efecto estabilizante.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/hc5S7ENWeVE?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h2>&#8220;Mayonesa&#8221; de clara de huevo<\/h2>\n<p>La clara de huevo es capaz de actuar como emulsionante y como espumante por razones an\u00e1logas. La desnaturalizaci\u00f3n mec\u00e1nica de las prote\u00ednas de la clara permite que los amino\u00e1cidos hidrof\u00f3bicos estabilicen gotitas de aceite en el medio acuoso que es la clara.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/ZOsGj0SBHEw?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h2>Emulsi\u00f3n de Aquafaba<\/h2>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright \" src=\"https:\/\/i0.wp.com\/www.scielo.br\/img\/revistas\/aabc\/v90n3\/\/0001-3765-aabc-90-03-02881-f01.jpg?resize=232%2C103&#038;ssl=1\" alt=\"Saponina (fuente: Luyen at al, 2018)\" width=\"232\" height=\"103\" \/>La <em><strong>aquafaba<\/strong> <\/em>(literlamente agua de porotos) es el l\u00edquido de gobierno de los garbanzos en conserva. Tiene propiedades an\u00e1logas a las de la clara de huevo, con la ventaja de ser un producto vegano. Quiz\u00e1 te interese tambi\u00e9n el <a href=\"https:\/\/www.le-fort.org\/merengue-vegano\/\">merengue de aquafaba<\/a>.<\/p>\n<p>En este caso el emusionante es una combinaci\u00f3n de prote\u00ednas y saponinas.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/sUJXaDj4x5g?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Veamos como preparar distintas salsas fr\u00edas emulsionadas, utilizando distintas biomol\u00e9culas como emulsionantes. Mayonesa Comencemos por la mayonesa, cl\u00e1sica emulsi\u00f3n de yema de huevo (o huevo entero) aceite, acidulante y sal. El emulsionante es la lecitina contenida en la yema. En la estructura que vemos a la derecha podemos entender por qu\u00e9 la lecitina tiene capacidad [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12938,"parent":13697,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-15541","page","type-page","status-publish","has-post-thumbnail","hentry","entry","has-media"],"jetpack_shortlink":"https:\/\/wp.me\/PghKer-42F","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":15989,"url":"https:\/\/le-fort.org\/cocina\/fisica-quimica-cocina\/","url_meta":{"origin":15541,"position":0},"title":"F\u00edsico Qu\u00edmica Alimentaria","author":"Rod","date":"22 de Septiembre, 2020","format":false,"excerpt":"La gastronom\u00eda molecular no es lo mismo que la cocina molecular. Esta es una introducci\u00f3n a la gastronom\u00eda f\u00edsica y molecular. Aqu\u00ed unimos la ciencia y la cocina. El contenido corresponde en su mayor\u00eda al ramo de f\u00edsicoqu\u00edmica alimentaria de primero de gastronom\u00eda de universidad. Cap\u00edtulo 1 Alimentos y transformaci\u00f3n\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/09\/fesenjan-hd.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/09\/fesenjan-hd.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/09\/fesenjan-hd.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/09\/fesenjan-hd.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/09\/fesenjan-hd.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/09\/fesenjan-hd.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":13697,"url":"https:\/\/le-fort.org\/cocina\/arte-ciencia-cocina\/","url_meta":{"origin":15541,"position":1},"title":"Arte, Ciencia y Cocina: Integrando","author":"Le-Fort.org","date":"18 de Febrero, 2019","format":false,"excerpt":"Todo comenz\u00f3 mucho antes de lo que creemos. Podemos mencionar a Lavoisier, Brillat-Savarin, y a los an\u00f3nimos productores de los primeros vinagres y cervezas hace milenios. Al parecer la resonancia moderna en el \u00e1mbito culinario viene de la mano de Modernist Cuisine, de Nathan Mhyrvold y su equipo. El t\u00edtulo\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"Caviar de chocolate","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12903,"url":"https:\/\/le-fort.org\/cocina\/tecnicas-cocina-vanguardia\/","url_meta":{"origin":15541,"position":2},"title":"T\u00e9cnicas de Cocina de Vanguardia","author":"Le-Fort.org","date":"6 de Julio, 2018","format":false,"excerpt":"El curso Actualizaci\u00f3n en T\u00e9cnica Culinaria es un curso dirigido a instructores culinarios y cocineros profesionales y tiene por objeto presentar algunas actualizaciones t\u00e9cnicas de las \u00faltimas d\u00e9cadas. [smartslider3 slider=2] Acerca del curso\u00a0 Actualizaci\u00f3n en T\u00e9cnicas Culinarias En el curso de 20 horas de duraci\u00f3n (15 presenciales + 5 virtuales)\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":10071,"url":"https:\/\/le-fort.org\/cocina\/sanduches-del-mundo\/","url_meta":{"origin":15541,"position":3},"title":"S\u00e1nduches del Mundo","author":"Le-Fort.org","date":"20 de Agosto, 2017","format":false,"excerpt":"Curso sobre s\u00e1nduches: historia, desarrollo, variedades y operaciones comunes. Incluye preparaci\u00f3n y degustaci\u00f3n de 10 s\u00e1nduches ic\u00f3nicos.","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/chacarero-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/chacarero-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/chacarero-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/chacarero-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/chacarero-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7331,"url":"https:\/\/le-fort.org\/cocina\/confesiones\/","url_meta":{"origin":15541,"position":4},"title":"Confesiones Culinarias","author":"Le-Fort.org","date":"13 de Enero, 2016","format":false,"excerpt":"Esta p\u00e1gina es para que nos desahoguemos. Aqu\u00ed van nuestros fracasos culinarios, ocultos tras el anonimato m\u00e1s estricto. Mal que mal, la historia es divertida, pero siempre es mejor que le haya pasado \"a alguien m\u00e1s\" Si quieres confesarte, nuestro formulario te espera al final de la p\u00e1gina. Confesiones Culinarias\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/contacto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/contacto-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/contacto-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/contacto-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/01\/contacto-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12371,"url":"https:\/\/le-fort.org\/cocina\/pasteleria-en-masa-choux\/","url_meta":{"origin":15541,"position":5},"title":"Pasteler\u00eda en Masa Choux","author":"Le-Fort.org","date":"14 de Abril, 2018","format":false,"excerpt":"La masa choux es una de las masas b\u00e1sicas de la pasteler\u00eda. Data del siglo XVI y nos permite preparar una serie de delicias de dulce y de sal. \u00a0 Acerca del curso de masa choux Talleres anteriores Si te interesa este curso, por favor cont\u00e1ctanos. Este taller, de 3\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/choux-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages\/15541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=15541"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages\/15541\/revisions"}],"predecessor-version":[{"id":15549,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages\/15541\/revisions\/15549"}],"up":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages\/13697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/12938"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=15541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}