Supercritical fluids and the food industry

Abstract

This paper reviews the use of supercritical fluids in various aspects of the food industry, and is divided into six different areas: modeling of supercritical fluids, separation of extracted material, supercritical carbon dioxide as a solvent for extraction, supercritical fluids and analytical uses, and supercritical fluids and novel methods of food processing. An assortment of solutes are covered in the extraction section of the paper, including antineoplastic agents and lipids. The analytical methods section covers supercritical fluid chromatography, pesticide detection, and lipid analysis. The novel methods section discusses supercritical fluid extrusion and a new method of eliminating hexane from soybean oil. © 2002 Institute of Food Technologists.