Kind of Candies not suitable for freeze-drying?

Chocolate contains cocoa butter, which has a relatively low melting point. When subjected to the freeze-drying process, the rapid changes in temperature and pressure can cause the cocoa butter to separate or crystallize irregularly, resulting in a loss of the smooth texture and flavor that chocolate is known for. The chocolate may become grainy or develop an off-flavor, ruining its quality.

Candies like caramels, fudges, and nougats have a soft and creamy texture due to their high sugar and fat content. Freeze drying can cause these candies to lose their shape and become a sticky or gooey mess. The structure of the Candy collapses as the moisture is removed, and they do not retain their original form or texture, making them unappetizing.

Some candies have fillings such as fruit jams, creams, or liquid centers, or they may be coated with a thin layer of sugar or other substances. Freeze drying can cause the fillings to expand and burst out of the candy shell, or the coatings to crack and flake off. This damages the integrity of the candy and affects its appearance and taste.

Marshmallows and other candies that are aerated or have a lot of air incorporated into their structure may not freeze dry well. The air pockets can cause the candy to expand uncontrollably during the process, resulting in a distorted shape and a texture that is less than desirable. Additionally, the removal of moisture can make the candy overly brittle and prone to crumbling.