The interactions between food grade surfaces and food model solutions play an essential role in understanding spreading, cohesion, and adhesion phenomena that occur in several food industry processes. Model solutions of 4% starch were prepared with different glucose, sucrose, and fructose concentrations to assess the impact of the sugar's composition on rheology and wettability (over Mylar® and Teflon®), and sorption isotherms of the dried samples. The sugars were added to the gelatinized starch, and the concentrations ranged from 0 to 6 g of sugar/100 g of starch solution. The rheological behavior of the solutions was determined with a rotary rheometer and the wettability by contact angle. The solutions were dried by Cast-Tape drying, and their adhesion to the surfaces was visually evaluated, and the powders' equilibrium mass was measured by dynamic vapor saturation. Sugar compositions do not influence starch-based solutions viscosity curves, showing a non-Newtonian pseudoplastic behavior. The presence of sugars caused a decrease in the contact angles on Mylar® (of 72.9°, for the solution containing 3g of glucose and 3g of sucrose) compared to the control (of 92.6°, for 4% cassava starch solution without sugars), while the contact angles on Teflon® ranged between 99.1° to 102.9°, showing the high hydrophobicity of this surface. The shape of the moisture sorption isotherm of the 4% was a type II isotherm, and the films with different concentrations of sugars displayed a type III isotherm. The sample with 3g of fructose and 3g of sucrose presented the highest increase in moisture content in the aw region above 0.6. Sugar compositions have little influence on starch-based solution properties; however, the interactions with food-grade surfaces can determine if a solution containing sugars can be spread on a surface. The composition and the surface material highly influenced the adhesion of sugar-starch material on the supports.