Minicrush freeze-dried candies are more than just dehydrated.

1. **Physical Structure Changes**
- During the freeze-drying process, the water in the candies is first frozen into ice crystals. As the ice crystals sublime, a loose and porous structure is formed inside the candies. It's as if numerous tiny "channels" and "voids" are constructed within the candies. This structural change, apart from the reduction in water content, may cause a slight expansion in the volume of the candies and make their texture crispy.

3. **Chemical Stability Changes**
- Due to the removal of water, the rates of some chemical reactions will change. In a water-rich environment, sugar may undergo hydrolysis, or microorganisms can easily multiply in sugar solutions. However, after freeze-drying, the candies have an extremely low moisture content, almost halting hydrolysis reactions and greatly inhibiting the growth of microorganisms.

4. **Concentration of Flavor and Aroma**
- When the water in the candies is removed, the flavor substances and aroma components are relatively concentrated. This is because the reduction in water content increases the proportion of these components in the candies. For example, candies with a fruity aroma may have a more intense fruit flavor after freeze-drying.