{"id":403494,"date":"2026-08-29T17:47:49","date_gmt":"2026-08-29T17:47:49","guid":{"rendered":"http:\/\/6a84d102e47cc4567f85b8c1"},"modified":"2026-08-29T17:47:49","modified_gmt":"2026-08-29T17:47:49","slug":"asi-es-como-la-ciencia-esta-perfeccionando-el-chocolate","status":"publish","type":"post","link":"https:\/\/sarmiento24h.com\/?p=403494","title":{"rendered":"As\u00ed es como la ciencia est\u00e1 perfeccionando el chocolate"},"content":{"rendered":"<div><img decoding=\"async\" src=\"https:\/\/media.es.wired.com\/photos\/6a925571f85feac83e13c2d5\/16:9\/w_1280,c_limit\/GettyImages-463813283.jpg\" class=\"ff-og-image-inserted\"><\/div>\n<p>Hartel cree que la culpa la tiene la estructura molecular de la manteca de cacao. En medio de la matriz grasa que conforma el chocolate s\u00f3lido, algunas mol\u00e9culas de manteca de cacao permanecen l\u00edquidas. Una hip\u00f3tesis muy extendida es que, a medida que la temperatura exterior fluct\u00faa, estas part\u00edculas de grasa migran hacia la superficie y se cristalizan adoptando una forma m\u00e1s estable \u2014una variante menos brillante y apetecible\u2014.<\/p>\n<p>Para estudiar estos cristales con mayor profundidad, el laboratorio de Hartel lleva a cabo una \u201cprueba acelerada de vida \u00fatil\u201d, en la que se colocan muestras de chocolate en placas de Petri dentro de una c\u00e1mara y se someten a ciclos de diferentes rangos de temperatura \u2014normalmente entre 20 y 30 grados Celsius\u2014. Aunque el brillo nuboso aparece de forma natural tras largos periodos de tiempo, \u201cpodemos provocar la aparici\u00f3n del blanqueamiento en un mes\u201d, afirma, lo que permite investigar con mayor detalle por qu\u00e9 y c\u00f3mo se produce.<\/p>\n<p>Una de las antiguas alumnas de Hartel, Jiayang Jin, que ahora trabaja en la Universidad de Ciencia y Tecnolog\u00eda de China Oriental, investiga c\u00f3mo la composici\u00f3n del chocolate influye en el \u201cblanqueamiento\u201d de la grasa. En un estudio reciente, ella y su equipo pulieron las superficies irregulares de los cristales de sacarosa \u2014el az\u00facar de mesa\u2014 mediante un paso que suele evitarse en la elaboraci\u00f3n del chocolate: a\u00f1adir humedad a la mezcla. Los investigadores crearon una mezcla de chocolate blanco y, a continuaci\u00f3n, a\u00f1adieron agua, lo que ayud\u00f3 a suavizar los bordes de las mol\u00e9culas de az\u00facar. Despu\u00e9s, calentaron el chocolate hasta que la humedad se evapor\u00f3.<\/p>\n<p>El equipo de Jin descubri\u00f3 que el chocolate elaborado con estas <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0260877424001912#bib10\">mol\u00e9culas de az\u00facar redondeadas presentaba un blanqueamiento de grasa m\u00e1s lento.<\/a> Esto sugiere que las mol\u00e9culas circulares de sacarosa podr\u00edan agruparse de forma m\u00e1s compacta, lo que impedir\u00eda que las mol\u00e9culas de grasa l\u00edquida migraran f\u00e1cilmente hacia la superficie.<\/p>\n<p>\u201cPor lo general, los consumidores no quieren ver manchas blancas en su chocolate con leche ni en el oscuro\u201d, afirma Rebecca Kuehn, directora de investigaci\u00f3n y desarrollo de Guittard Chocolate Company. Ralentizar el blanqueamiento de la grasa prolongar\u00eda la vida \u00fatil del chocolate, lo que se traducir\u00eda en una experiencia m\u00e1s consistente para el cliente y una cadena de suministro con menos desperdicio, a\u00f1ade.<\/p>\n<p>El blanqueamiento de la grasa puede retrasarse con buenas pr\u00e1cticas: temperaturas constantes en las f\u00e1bricas y un atemperado de alta calidad. El blanqueamiento del az\u00facar, mucho menos estudiado (cuando las part\u00edculas de az\u00facar se filtran hacia el exterior debido a la humedad), puede contrarrestarse con un entorno operativo controlado y envases resistentes a la humedad. Pero los detalles de por qu\u00e9 y c\u00f3mo se produce el blanqueamiento siguen siendo \u201cuna especie de misterio\u201d, afirma Hartel.<\/p>\n<p>En cuanto a la ciencia que hay detr\u00e1s de c\u00f3mo <em>disfrutar<\/em> del chocolate, se trata m\u00e1s bien de un arte. Cuando la cient\u00edfica alimentaria Clark realiza catas, sugiere un enfoque maximalista: un poco derretido, un poco sin derretir, a lo largo de la lengua y bajando por la garganta. \u201cEn realidad, cuantos m\u00e1s estados y fases puedas tener en la boca al mismo tiempo, mejor\u201d, afirma.<\/p>\n<p><em>Este <a data-offer-url=\"https:\/\/es.knowablemagazine.org\/content\/articulo\/alimentos-ambiente\/2026\/cientificos-avanzan-en-perfeccionar-chocolate\" class=\"external-link\" data-event-click=\"{&quot;element&quot;:&quot;ExternalLink&quot;,&quot;outgoingURL&quot;:&quot;https:\/\/es.knowablemagazine.org\/content\/articulo\/alimentos-ambiente\/2026\/cientificos-avanzan-en-perfeccionar-chocolate&quot;}\" href=\"https:\/\/es.knowablemagazine.org\/content\/articulo\/alimentos-ambiente\/2026\/cientificos-avanzan-en-perfeccionar-chocolate\" rel=\"nofollow noopener\" target=\"_blank\">art\u00edculo<\/a> apareci\u00f3 originalmente en<\/em> <a data-offer-url=\"https:\/\/es.knowablemagazine.org\/\" class=\"external-link\" data-event-click=\"{&quot;element&quot;:&quot;ExternalLink&quot;,&quot;outgoingURL&quot;:&quot;https:\/\/es.knowablemagazine.org\/&quot;}\" href=\"https:\/\/es.knowablemagazine.org\/\" rel=\"nofollow noopener\" target=\"_blank\">Knowable en espa\u00f1ol<\/a><em>, una publicaci\u00f3n sin \u00e1nimo de lucro dedicada a poner el conocimiento cient\u00edfico al alcance de todos. <a data-offer-url=\"https:\/\/es.knowablemagazine.org\/boletin\" class=\"external-link\" data-event-click=\"{&quot;element&quot;:&quot;ExternalLink&quot;,&quot;outgoingURL&quot;:&quot;https:\/\/es.knowablemagazine.org\/boletin&quot;}\" href=\"https:\/\/es.knowablemagazine.org\/boletin\" rel=\"nofollow noopener\" target=\"_blank\">Suscr\u00edbase al bolet\u00edn<\/a><\/em> <a data-offer-url=\"https:\/\/es.knowablemagazine.org\/boletin\" class=\"external-link\" data-event-click=\"{&quot;element&quot;:&quot;ExternalLink&quot;,&quot;outgoingURL&quot;:&quot;https:\/\/es.knowablemagazine.org\/boletin&quot;}\" href=\"https:\/\/es.knowablemagazine.org\/boletin\" rel=\"nofollow noopener\" target=\"_blank\"><em>de<\/em> Knowable en espa\u00f1ol<\/a>.<\/p>\n<p><em>Adaptado al espa\u00f1ol por Debbie Ponchner.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hartel cree que la culpa la tiene&#46;&#46;&#46;<\/p>\n","protected":false},"author":1,"featured_media":403495,"comment_status":"closed","ping_status":"closed","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_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[46],"tags":[],"class_list":["post-403494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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