1.**Texture changes of freeze-dried candies**
- Minicrush freeze-dried candies usually have a crispier taste than ordinary candies, rather than being chewy. This is because the water in the candies is removed during the freeze-drying process. When the water sublimates in the form of ice crystals, the internal structure of the candies becomes loose and porous.
2.**Comparison with the mechanism of chewiness**
- Chewy foods usually contain certain elastic components and have a relatively tight internal structure. For example, chewy candies such as chewing gum and nougat contain ingredients such as gum base (gum) or a large amount of protein and syrup (nougat), which are intertwined to form a tight structure. When we chew, these structures can resist the pressure of the teeth and restore their shape to a certain extent, thus producing chewiness.
- However, freeze-dried candies lose a lot of water, and their structure becomes fragile. They are easily broken when chewed, and cannot provide continuous resistance and elasticity like chewy candies, so they are generally not chewy. However, some freeze-dried candies may have other ingredients added to change their texture after production, such as coating them with a layer of chocolate or pectin after freeze-drying. This may change their crispy characteristics to a certain extent and give them a different taste, but it is usually difficult to achieve the chewing experience of traditional chewy candies.
