Abstract
There are several separation techniques -including conventional distillation- for extracting heat sensitive compounds from food products. However, some compounds may have high boiling points at which other compounds might be adversely affected. Vacuum application is also needed for such kinds of foods. Molecular distillation is an advanced vacuum distillation method performed by short-path evaporators. Distance between evaporator and condenser is extremely reduced which results in minimized pressure drop. Heat sensitive material meets heat for a shorttime under high vacuum, thus low or no decomposition occurs. This review aims to discuss the basics and uses of molecular distillation in foods.
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