In Mexico, lost from 15% to 40% of fresh fruit, this loss is mainly due to lack of suitable methods for conservation and can be decreased, obtaining a powder by drying process spray. However, one of the greatest problems arising during this process is sticking and agglomeration of material on the dryer surface. This is accentuated even more for foods that have high sugar content in their chemical composition, as in the case of fruit juices. However, most studies have only been performed with these additives and not with inulin, a prebiotic considered a very important property: the glass transition temperature of 125°C, which can avoid the problem of stuck. Therefore, the objective of this work was to obtain a powder of orange juice added with inulin (functional food). The powder was characterized MDSC to determine Tg; Thermogravimetry (TGA) coupled to a DSC to characterize the thermal degradation temperature (Td) and melting point (Tm); the structure analysis by X-ray diffraction (XRD). Tg for inulin was observed at 126◦C, while for inulin–orange juice was observed 90◦C. On the Non-reversible heat flow curves a single event is shown corresponding to the degradation temperature identified as Td peak.