About Me
Hello! I’m Kasey, the founder of Prince Candy Co, launched in 2023. At 23 years old, I turned my
fascination with freeze-drying technology into a vibrant business that explores the exciting world of
freeze-dried treats. Based in St.George, Utah, I’m on a mission to reinvent the way we think about snacks and
desserts.
From a young age, I was captivated by the magic of food science. This curiosity led me to experiment with
various techniques and flavors, ultimately falling in love with the process of freeze-drying. The unique
texture
and preservation of taste offered by freeze-drying opened up a realm of possibilities that I couldn’t wait to
explore.
In 2023, I decided to channel my passion into creating a business where I could share my innovative treats
with
others. My goal was not just to produce snacks but to create an experience that excites the palate and sparks
joy.
My passion lies in the art of experimentation. Each new batch of freeze-dried treats is an adventure—an
opportunity to discover something delightful and unexpected. I strive to create products that are not only
delicious but also a healthier alternative to conventional snacks.
Whether you’re curious about the taste of freeze-dried ice cream or the crunch of exotic fruits, I invite you
to
explore our range of products. At Prince Candy Co, we’re constantly experimenting with new flavors and
textures. Follow us on instagram to stay updated on our latest creations and join us in this exciting
culinary adventure.
Freeze Dried Process
Freeze drying, also known as lyophilization, is a fascinating process used to preserve a wide range of
products, including candies and desserts. It involves several key steps that remove moisture from food items,
allowing them to be stored for long periods without spoiling, while retaining much of their original flavor
and
nutritional value. Here’s how the process typically works for candies and desserts:
1. Freezing: The first step in freeze drying is to completely freeze the candy or dessert.
This
is typically done at temperatures well below freezing point, often as low as -40°F (-40°C).
2. Primary Drying (Sublimation): Once frozen, the product is placed in a vacuum chamber. The
chamber’s pressure is reduced, and heat is applied. Despite the heat, the low pressure prevents the frozen
water
in the product from melting. Instead, it turns directly from ice into vapor, a process known as sublimation.
This phase removes the bulk of the water content, and can take several hours to days depending on the volume
and
water content of the product.
3. Secondary Drying (Desorption): After sublimation, small amounts of bound water molecules
that are still present within the material are removed. In this phase, the temperature is raised higher than
in
the primary drying phase, which helps to break the molecular bonds between the remaining water and the
product.
This ensures that nearly all moisture is removed, making the product even more shelf-stable.
4. Sealing and Packaging: Once the freeze-drying process is complete, the candies or desserts
are sealed in moisture and oxygen-proof packaging to prevent them from reabsorbing moisture from the air or
getting oxidized. Packaging often includes oxygen absorbers or vacuum sealing to enhance preservation.
The result of freeze drying candies and desserts is a product that is lightweight, crunchy, and retains much
of
its original shape and color. The flavors are often more concentrated, and the texture becomes a novel, crisp
experience different from their original form. Freeze-dried candies and desserts can be enjoyed as is or used
as
toppings for ice creams, yogurts, and other treats. They are particularly popular for their extended shelf
life,
making them excellent for emergency food supplies, space travel, and convenient snacking.