What freeze-dried sweets are, and why they crunch
Warm a gummy bear in a vacuum chamber and it comes out several times its size and crisp right through, having lost hardly any water. Food scientists are still working out exactly why.
By STOCKUP · Updated

In this guide (6)
The vacuum does the work, not the ice
A freeze-dryer normally works on water: it freezes the food, then draws the ice off as vapour. Sweets hold very little water, and almost none of it freezes. What changes them is the vacuum. When the air is pumped out of the chamber, the air trapped inside a sweet expands, and if the sweet is soft enough, it puffs up like a balloon.1
Warmth is what makes it soft enough. Sugar has a point, its glass transition, above which it stops being a rigid glass and turns soft and mobile; cooled and dry, it sets hard again. Dry sucrose crosses that line at 62 °C, glucose at 31 °C and fructose at 5 °C.2 So the sweet is warmed until the sugar gives, the vacuum stretches it from the inside, a little water leaves, and the stretched sugar cools into a brittle foam.
How much of this is understood is another matter. A seminar at the University of Wisconsin–Madison’s food science department reported, as a preliminary finding, that such sweets are really “vacuum oven puffed”, and called the reason they expand the biggest open question in a field with “a literature gap”.3
Soft sweets puff, hard ones don’t
If it bends or chews at room temperature, it will probably puff. If it’s hard and glassy, there’s nothing to stretch.
| Puffs up | Stays as it is | |
|---|---|---|
| Which sweets | Gummies and jelly sweets; chews such as fruit chews and soft caramels | Hard boiled sweets and rock sugar |
| Why | Soft enough, once warm, for the trapped air to stretch them | Very little air inside, and too rigid to stretch |
| What comes out | Light, crisp, several times the size | The same shape it went in |
| VerdictWorth freeze-drying? | Yes, and keep the bag shut: damp undoes the crunch | No: nothing happens to them |
Which sweets puff under vacuum, and which stay as they are1
Which sweets
- Puffs up
- Gummies and jelly sweets; chews such as fruit chews and soft caramels
- Stays as it is
- Hard boiled sweets and rock sugar
Why
- Puffs up
- Soft enough, once warm, for the trapped air to stretch them
- Stays as it is
- Very little air inside, and too rigid to stretch
What comes out
- Puffs up
- Light, crisp, several times the size
- Stays as it is
- The same shape it went in
VerdictWorth freeze-drying?
- Puffs up
- Yes, and keep the bag shut: damp undoes the crunch
- Stays as it is
- No: nothing happens to them
Every bag in the Sweets range started as a soft sweet:
- Sour Keys: sour gummies with a sugared coat.
- Rainbow Crunch: fruit chews, the kind that inflate into round, crisp balls.
- Strawberry Bears: gummy bears, still recognisably bears.
- Peach Rings: peach rings that keep their sugared surface.
- Cola Bottles: cola bottles, a gummy from end to end.
- Marshmallows: marshmallows, which are mostly air before they even go in.
| Pouch | Net weight | Price |
|---|---|---|
Sour Keys | 50 g | €4.95€99.00/kg |
Rainbow Crunch | 50 g | €4.95€99.00/kg |
Strawberry Bears | 50 g | €4.95€99.00/kg |
Peach Rings | 50 g | €4.95€99.00/kg |
Weight and price of each bag of sweets
Sour Keys- Net weight
- 50 g
- Price
- €4.95€99.00/kg
Rainbow Crunch- Net weight
- 50 g
- Price
- €4.95€99.00/kg
Strawberry Bears- Net weight
- 50 g
- Price
- €4.95€99.00/kg
Peach Rings- Net weight
- 50 g
- Price
- €4.95€99.00/kg
Cola Bottles come in a bag of 50 g at €4.95 (€99.00/kg); the marshmallows, being mostly air, in a bag of 30 g at €4.95 (€165.00/kg).
The sugar stays where it was
Nothing leaves but a little water, so every gram of sugar that went in is still there. Per 100 g the figures stay the same or rise slightly, because the water that left weighed something. A puffed sweet is bigger and weighs almost what it did, so read the sugar on the bag as you would for any other.
Dry, from the bag
There’s no preparation. Open the bag and eat them as they are; water would undo the crunch. The one exception is a few marshmallows dropped on a hot chocolate just before you drink it, where they crunch for a moment and then melt.
For a party, tip a handful into a dry bowl and put the bag away again. Out of the bag, they start taking in damp from the air straight away, and a bowl left out on a humid evening goes soft before the cake is cut.
Keeping the crunch
Sugar draws water from the air, and water is what turns a glass soft again: the foam that was crisp goes chewy, then sticky.2 Every time a bag of dried food is opened, the air and moisture that get in take a little more of its quality,4 and humid weather speeds it up.5 On the coast in August, close the zip after every handful; the end of the film is too late.
Fruit keeps crisp the same way once its water has gone, which is half the story of freeze-dried fruit. In a cooked dish the water does leave as ice, and that process is set out in the difference between freeze-dried and dehydrated.
A taste of three, or one of every bag
The Sweets Discovery Pack is Sour Keys, Rainbow Crunch and Strawberry Bears for €12.90, one bag each: a gummy, a chew and a bear, to find out which texture you like. The Sweets Sharing Pack holds one of every bag for €24.90: a bowl of each on the table and nobody arguing over the bears.
From our range
Sweets Discovery Pack
Sources
Accessed 10 November 2026
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