{"id":492,"date":"2021-08-22T19:52:16","date_gmt":"2021-08-23T00:52:16","guid":{"rendered":"https:\/\/comer.me\/?p=492"},"modified":"2021-08-22T19:52:16","modified_gmt":"2021-08-23T00:52:16","slug":"estructura-y-propiedades-de-las-grasas","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/estructura-y-propiedades-de-las-grasas\/","title":{"rendered":"Estructura y Propiedades de las Grasas"},"content":{"rendered":"<p>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.<\/p>\n<p><!--more--><\/p>\n<figure style=\"width: 1241px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full\" src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/8\/8f\/CocoaButTriglyc.png?1630505696218\" alt=\"Manteca de cacao\" width=\"1241\" height=\"507\" \/><figcaption class=\"wp-caption-text\">Una mol\u00e9cula de la grasa m\u00e1s com\u00fan en la manteca de cacao<\/figcaption><\/figure>\n<h2>Longitud de los \u00e1cidos grasos<\/h2>\n<p>Los \u00e1cidos grasos que componen las grasas que utilizamos en cocina tienen una cantidad de \u00e1tomos de carbono que va de cuatro a 24 \u00e1tomos. A esta cantidad de \u00e1tomos le denominamos la &#8220;longitud&#8221; del \u00e1cido graso.<\/p>\n<p>Diferenciamos entre \u00e1cidos grasos de cadena corta y de cadena larga.<\/p>\n<ul>\n<li>Cadena corta poseen menos de 6 \u00e1tomos de carbono<\/li>\n<li>Cadena media est\u00e1n entre 6 y 12 \u00e1tomos de carbono<\/li>\n<li>Cadena larga: m\u00e1s de 12 \u00e1tomos de carbono<\/li>\n<\/ul>\n<p>Las \u00e1cidos grasos que componen las grasas culinarias son en general de cadena larga. Ejemplos comunes son:<\/p>\n<ul>\n<li>Mir\u00edstico: 14 carbonos<\/li>\n<li>Palm\u00edtico: 16 carbonos<\/li>\n<li>Este\u00e1rico: 18 carbonos<\/li>\n<li>Oleico: 18 carbonos<\/li>\n<\/ul>\n<h2>Saturaci\u00f3n<\/h2>\n<p>En el ejemplo anterior tenemos dos \u00e1cidos grasos de 18 carbonos: el este\u00e1rico y el oleico. \u00bfQu\u00e9 los diferencia? Su saturaci\u00f3n.<\/p>\n<p>Un \u00e1cido graso saturado no contiene enlaces dobles carbono-carbono, mientras que los \u00e1cidos grasos insaturados contienen uno o m\u00e1s enlaces dobles carbono-carbono.<\/p>\n<p>Las grasas compuestas por \u00e1cidos grasos saturados suelen ser s\u00f3lidas a temperatura ambiente, mientras que las compuestas por \u00e1cidos grasos insaturados suelen ser l\u00edquidas a temperatura ambiente (aceites). Esto se debe a que las grasas saturadas se pueden ordenar mejor que las insaturadas a nivel molecular, y a nivel molecular los s\u00f3lidos suelen ser ordenados mientras que los l\u00edquidos lo son mucho menos.<\/p>\n<h3>Chocolate<\/h3>\n<p>Un caso interesante es la manteca de cacao, compuesta por dos \u00e1cidos grasos saturados: palm\u00edtico y este\u00e1rico; y uno insaturado: oleico. Esta grasa cristaliza en distintas formas, y una de ellas es la que le interesa a los chocolateros y le da el brillo y el &#8220;snap&#8221; al chocolate.<\/p>\n<h2>Leer m\u00e1s<\/h2>\n<ul>\n<li id=\"citeText\"><a href=\"https:\/\/med.libretexts.org\/@go\/page\/1857\">How Lipids Work<\/a>. (2020)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":4,"featured_media":521,"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":[],"class_list":["post-492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisico-quimica-alimentaria","category-moleculas","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-7W","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16004,"url":"https:\/\/le-fort.org\/cocina\/alteraciones-de-las-grasas\/","url_meta":{"origin":492,"position":0},"title":"Alteraciones de las Grasas","author":"Rod","date":"18 de Septiembre, 2021","format":false,"excerpt":"Como toda sustancia m\u00e1s o menos compleja, las grasas est\u00e1n sujetas a distintas alteraciones. Hemos ya mencionado algunas de ellas, como la isomerizaci\u00f3n de los dobles enlaces en \u00e1cidos grasos insaturados a \u00e1cidos grasos trans. Veamos otras alteraciones que afectan las propiedades organol\u00e9pticas de las grasas. Hidr\u00f3lisis La palabra hidr\u00f3lisis\u2026","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"Alteraci\u00f3n de grasas: frituras","src":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/fritas.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":516,"url":"https:\/\/le-fort.org\/cocina\/consumo-saludable-grasas\/","url_meta":{"origin":492,"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 &quot;Mol\u00e9culas&quot;","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":492,"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 &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","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":538,"url":"https:\/\/le-fort.org\/cocina\/usos-culinarios-de-las-grasas\/","url_meta":{"origin":492,"position":3},"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. Revis\u00e9moslos","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/samosas-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\/2011\/08\/samosas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/samosas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/samosas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/samosas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":466,"url":"https:\/\/le-fort.org\/cocina\/grasas\/","url_meta":{"origin":492,"position":4},"title":"Grasas","author":"Rod","date":"12 de Agosto, 2021","format":false,"excerpt":"","rel":"","context":"En &quot;Mol\u00e9culas&quot;","block_context":{"text":"Mol\u00e9culas","link":"https:\/\/le-fort.org\/cocina\/categoria\/moleculas\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":343,"url":"https:\/\/le-fort.org\/cocina\/cuatro-moleculas-alimentarias\/","url_meta":{"origin":492,"position":5},"title":"Cuatro Mol\u00e9culas Alimentarias","author":"Rod","date":"21 de Julio, 2021","format":false,"excerpt":"Agua, Grasas, Carbohidratos, Prote\u00ednas.","rel":"","context":"En &quot;Mol\u00e9culas&quot;","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":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=492"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/492\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/521"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}