What is Freeze-Drying?
At Gammy’s, we take your favorite candies and fruits on a chilly little adventure!
First, Gammy gives them a ride in her super-cold freeze-dryer, where all the water inside poofs away in a process called sublimation.
Then — boom! — what’s left is a light, crispy, melt-in-your-mouth version of the snack you love.
Think of it like:
Candy that went on a frosty adventure and came back crunchy
Fruit that’s as light as a cloud but still bursting with flavor
A texture you never knew you needed — until now
The result? No fridge, no mess, no melting — just pure, crunchy fun.
An Explanation For Those that Love Science
The Science Behind Freeze-Drying
Freeze-drying, or lyophilization, is a dehydration process that preserves the structure, flavor, and nutrients of food.
First, the material is frozen at very low temperatures, usually between –40°C and –80°C, so that the water inside solidifies as ice.
Next, the frozen material is placed under a strong vacuum. Instead of melting, the ice undergoes sublimation, turning directly into vapor while gentle heat is applied. This primary drying stage removes about 90–95% of the water.
Finally, in the secondary drying phase, the temperature is raised while still under vacuum to remove any residual moisture bound to the material at the molecular level, reducing water content to 1–4%.
The end product is lightweight, porous, and shelf-stable, with most of its original taste, nutrients, and structure preserved.
Because microorganisms and enzymes need water to function, freeze-dried products remain stable for long periods and can be quickly rehydrated when needed.
