Stickiness is a major reason that limits the spray drying of various sugar-rich food products.Higher hygrmopicity of amorphous powder, increase in solubility of sugars with temperature, and lower melting point and glass transition temperature, contribute to the aickiness problem. So far, the glass transition temperature has been widely accepted as a ben indicator for stickiness. There are various manawm that have been applied to spray dry such product. Some of them are the addition of drying aids, modilication of drier design and use of mild drying temperature conditions. This review paper highlights the major research works that deal with the stickiness property of sugar-rich foods.