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Lower pressure shifts the boiling point to lower temperatures. Eg. If your ingredience cannot be heated over 60°C you lower the pressure close enough to vacuum (like 200mBar) and the water in your sample evaporetes at lower temperatures. This is not only a rather mild way of distillation, it is also faster than regulation at atmospheric preassure.

Source: Some Chemistry lecture

Sorry for any spelling or grammar mistakes, I'm not native :-)

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