**3. Conclusions**

The addition of native agave fructans contributes to a significant decrease in the mass fraction of maltodextrin added in this type of industrial products. All fresh or reconstituted juices present a flow behavior typical of plastic fluids [Bingham model]. The addition of maltodextrin [10%] and fructans [up to 4%] as well as the step of spray-drying did not change significantly the plastic viscosity of juices. Only the yield stresses, which represent the behavior of fluids at rest, were impacted by these parameters. The combination of native agave fructans with maltodextrin as a stabilizer produced spherical particles with shrinkage, lumps, and caking between them. The flow behavior as a function of concentration indicates that the agave native fructans and the fructans-maltodextrin mixtures behave similar to simple sugars but with an increase in the viscosity of the mixture.
