There are problems in drying fruit juice and extracts by spray dryers, due to the low glass transition temperature of compounds (low molecular weight sugars and organic acids), their moisture absorption, low melting point and water solubility. In these dryers, maltodextrin as an auxiliary substance (carrier) due to its high molecular weight can increase the glass transition temperature and reduce the amount of adhesion of the drying material to the wall of the dryer. The lower the DE, the higher the glass transition temperature and as a result the stickiness of the final powder (clumping) decreases. Maltodextrins, when these powder products are dissolved in water, increase the creaminess, consistency (viscosity), improve the texture and mouthfeel, intensify the aroma and taste, and act as a carrier for the flavors. Maltodextrins are very stable against mechanical damage during mixing. It reduces the formation of dust during production. Its high dispersibility makes it dissolve quickly when the powdered drink is added to water or milk.