{"id":16004,"date":"2021-09-18T08:40:36","date_gmt":"2021-09-18T13:40:36","guid":{"rendered":"https:\/\/comer.me\/?p=558"},"modified":"2021-09-18T08:40:36","modified_gmt":"2021-09-18T13:40:36","slug":"alteraciones-de-las-grasas","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/alteraciones-de-las-grasas\/","title":{"rendered":"Alteraciones de las Grasas"},"content":{"rendered":"

Como toda sustancia m\u00e1s o menos compleja, las grasas est\u00e1n sujetas a distintas alteraciones.<\/p>\n

<\/p>\n

Hemos ya mencionado algunas de ellas, como la isomerizaci\u00f3n de los dobles enlaces en \u00e1cidos grasos insaturados a \u00e1cidos grasos trans<\/em><\/a>. Veamos otras alteraciones que afectan las propiedades organol\u00e9pticas de las grasas.<\/p>\n

\"Alteraci\u00f3n<\/p>\n

Hidr\u00f3lisis<\/h2>\n

La palabra hidr\u00f3lisis quiere decir “ruptura por el agua” y en la hidr\u00f3lisis de grasas, uno o m\u00e1s enlaces entre los \u00e1cidos grasos y la mol\u00e9cula central de glicerina se rompen, consumiendo una mol\u00e9cula de agua, dando como producto uno o m\u00e1s \u00e1cidos grasos libres y un diglic\u00e9rido, monoglic\u00e9rido o glicerina como productos.<\/p>\n

Efectos organol\u00e9pticos de la hidr\u00f3lisis de grasas son:<\/p>\n

    \n
  • Sabores no deseados (a veces se mencionen en ingl\u00e9s, como off flavors<\/em>), descritos como acre<\/li>\n
  • Sabor \u00e1cido<\/li>\n<\/ul>\n

    Efectos tecnol\u00f3gicos de la hidr\u00f3lisis de grasas son:<\/p>\n

      \n
    • Descenso del punto de humo. un 1% de \u00e1cidos grasos libres puede bajar el punto de humo hasta en 70\u00b0C<\/li>\n
    • Actividad emulsionante, como se vio en el video de la fritura.<\/li>\n<\/ul>\n

      Oxidaci\u00f3n<\/h2>\n

      La oxidaci\u00f3n de \u00e1cidos grasos insaturados, sobre todo los poliinsaturados requiere ox\u00edgeno y condiciones favorables a la oxidaci\u00f3n. Produce:<\/p>\n

        \n
      • Sabores no deseados, debido a productos de oxidaci\u00f3n: \u00e1cidos grasos de cadena corta, aldeh\u00eddos y cetonas principalmente<\/li>\n
      • Polimerizaci\u00f3n de grasas poliinsaturadas<\/li>\n
      • Peligros para la salud en modelos animales<\/em>: da\u00f1o a \u00f3rganos, reacci\u00f3n inflamatoria, carcinog\u00e9nesis<\/li>\n<\/ul>\n

        Para prevenir la oxidaci\u00f3n de grasas, se utilizan condiciones de conservaci\u00f3n controladas y sustancias antioxidantes, ya sean estas naturales o aditivos alimentarios.<\/p>\n

        \"Alteraci\u00f3n
        El control de la temperatura de fritura permite preservar el aceite m\u00e1s tiempo.<\/figcaption><\/figure>\n

        Experiencia<\/h2>\n

        Probar un chocolate marca Hershey’s y mencionar qu\u00e9 sabor no esperado se encuentra. Averiguar el origen de este.<\/p>\n

        <\/p>\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

        Como toda sustancia m\u00e1s o menos compleja, las grasas est\u00e1n sujetas a distintas alteraciones.<\/p>\n","protected":false},"author":4,"featured_media":574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[910,911],"tags":[917,927],"class_list":["post-16004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisico-quimica-alimentaria","category-moleculas","tag-alteracion","tag-grasas","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4a8","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":492,"url":"https:\/\/le-fort.org\/cocina\/estructura-y-propiedades-de-las-grasas\/","url_meta":{"origin":16004,"position":0},"title":"Estructura y Propiedades de las Grasas","author":"Rod","date":"22 de Agosto, 2021","format":false,"excerpt":"Las grasas culinarias m\u00e1s utilizadas son las de la familia de los triglic\u00e9ridos, que consisten en tres mol\u00e9culas de \u00e1cidos grasos esterificadas con una mol\u00e9cula de glicerina. Longitud de los \u00e1cidos grasos Los \u00e1cidos grasos que componen las grasas que utilizamos en cocina tienen una cantidad de \u00e1tomos de carbono\u2026","rel":"","context":"En "F\u00edsico Qu\u00edmica Alimentaria"","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"Manteca de cacao","src":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218","width":350,"height":200,"srcset":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218 1x, https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218 1.5x, https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218 2x, https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218 3x"},"classes":[]},{"id":516,"url":"https:\/\/le-fort.org\/cocina\/consumo-saludable-grasas\/","url_meta":{"origin":16004,"position":1},"title":"Grasas: Consideraciones Nutricionales","author":"Rod","date":"31 de Agosto, 2021","format":false,"excerpt":"El patr\u00f3n dietario occidental incluye el consumo no saludable de grasas. Algunas consideraciones nutricionales para un consumo m\u00e1s saludable.","rel":"","context":"En "Mol\u00e9culas"","block_context":{"text":"Mol\u00e9culas","link":"https:\/\/le-fort.org\/cocina\/categoria\/moleculas\/"},"img":{"alt_text":"Hamburguesa: consumo saludable de grasas","src":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/hamburguesa.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/hamburguesa.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/hamburguesa.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/hamburguesa.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/hamburguesa.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/hamburguesa.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":16001,"url":"https:\/\/le-fort.org\/cocina\/el-agua\/","url_meta":{"origin":16004,"position":2},"title":"El Agua","author":"Rod","date":"7 de Agosto, 2021","format":false,"excerpt":"El agua se reconoce poco como mol\u00e9cula alimentaria, y es vital.","rel":"","context":"En "F\u00edsico Qu\u00edmica Alimentaria"","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/c\/c2\/SnowflakesWilsonBentley.jpg\/704px-SnowflakesWilsonBentley.jpg","width":350,"height":200},"classes":[]},{"id":343,"url":"https:\/\/le-fort.org\/cocina\/cuatro-moleculas-alimentarias\/","url_meta":{"origin":16004,"position":3},"title":"Cuatro Mol\u00e9culas Alimentarias","author":"Rod","date":"21 de Julio, 2021","format":false,"excerpt":"Agua, Grasas, Carbohidratos, Prote\u00ednas.","rel":"","context":"En "Mol\u00e9culas"","block_context":{"text":"Mol\u00e9culas","link":"https:\/\/le-fort.org\/cocina\/categoria\/moleculas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/ingredientes-hd.jpg?fit=960%2C351&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":466,"url":"https:\/\/le-fort.org\/cocina\/grasas\/","url_meta":{"origin":16004,"position":4},"title":"Grasas","author":"Rod","date":"12 de Agosto, 2021","format":false,"excerpt":"","rel":"","context":"En "Mol\u00e9culas"","block_context":{"text":"Mol\u00e9culas","link":"https:\/\/le-fort.org\/cocina\/categoria\/moleculas\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":538,"url":"https:\/\/le-fort.org\/cocina\/usos-culinarios-de-las-grasas\/","url_meta":{"origin":16004,"position":5},"title":"Usos Culinarios de las Grasas","author":"Rod","date":"12 de Septiembre, 2021","format":false,"excerpt":"Los usos culinarios de las grasas van m\u00e1s all\u00e1 de la fritura. 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