The foam-mat production and stability using pineapple juice concentrate (25, 30 and 40 degrees Brix), adding a surfactants mixture and maltodextrin (DE 10) as co-adjuvant, stirred in a commercial mixer, was studied. Adequate foam formation conditions were as follows: concentrate of 25 degrees Brix using surface active agents (Sorbac 60-Polisorbac 80) 0.285% surface active agent/total solids, HLB = 6, and stirring time, 7 min. The foam was dehydrated in an oven dried with a horizontal air flow circulation set at 60, 70 and 80 degrees C using 3, 5 and 10 mm bed depths. The best conditions were obtained at 60 degrees C and 5 mm bed depth. The product had a particle size of sieve 40-80, and a moisture content of 3%. It was then packaged in multilayer plastic film and stored at environmental conditions. No brown color formation or mold growth was detected during storage. Pineapple juice and a refreshing drink were prepared. The general acceptability in a community indicated that 95% of the population involved accepted the product.