Developing a technique to disperse hydrophobic ingredients homogeneously in a water-soluble solid matrix (solid dispersion) is one of the topics that have been extensively investigated in the pharmaceutical and food industries. Recently, we have devised a novel solid dispersion technique (surfactant-free solid dispersion), in which a preliminarily amorphized sugar was dissolved in an organic media containing hydrophobic component, without using any surface active substances, and then vacuum dried into the amorphous solid mixture [Food Chem., 197 (2016) 1136 Mol. Pharm., 14 (2017) 791]. In this study, the physicochemical properties, especially thermal stability of the surfactant-free amorphous solid dispersion, were investigated. 997 Thermal stability of amorphous sugar matrix, dried from methanol, as an amorphous solid dispersion carrier 21 ST INTERNATIONAL DRYING SYMPOSIUM EDITORIAL UNIVERSITAT POLITÈCNICA DE VALÈNCIA