In the research, the properties of β-lactoglobulin to bind retinyl palmitate were used. To the obtained complexes, lactose/maltodextrin systems were incorporated. The final products were obtained in the form of powders by spray- and freeze drying. For analysed samples sorption and functional properties, essential for predicting the stability and changes occuring during the storage of dried food, were determined. The presence of sugars in the products has significantly inluenced the equilibrium moisture content and the kinetics of water sorption. The loss of adsorbed water observed on the shape of curve was the result of changes occuring in lactose during water sorption process, its transition from amorphous to crystalline state. The significant influence of complexes composition on glass transition temperatures was observed. In the case of products with lactose:maltodextrin system addition two distinct glass transitions were present, which were the result of lactose and maltodextrin transitions. The researches have shown that the incorporation of high mass components, for example maltodextrin to the product results in glass transition temperature increasing.