By drying DATE and making powder of it, not only the shelf-life of all varieties of two and three grade of DATE is increased, but also the possibility of its use in industrial foods formulation as a replacement for total or partial sugar, is obtained. In this study, five varieties of DATE, including: kabkab, khassi, saamaran, zahedi and shahaniwere used for powder production. After chemical analysis, DATEs were dried at 70°C to below 5% moisture by vaccum oven, then once a mixture of raw cane sugar and dried DATE, and another time, a mixture of white sugar plus dried DATE in four levels of 10, 15, 20, 30 percent sugar was converted to powder by mill. After selecting the best sugar percent (which was 20%), silicon dioxid in three levels of .5, 1 and 1.5 percent was added to these mixtures which consisted of 20% sugar at ratio 1.5%to improve flow ability as anticaking. It was found that drying DATE under these conditions doesn't creat an important and meaningful change in content of total sugar and invert sugars andpH of powders constants at least for 6 months. Powder flow ability of 1.5% silicon dioxid was remained constant for 6 months. These powders were used for preparing DATE milk with concentration 125 gr/lit and theirs taste and flavor was evaluated by panelists. Factorial experiments in completely randomized design were used to analyse statistical data. It was found that there are different at 1% level between ten powders. It was also found that for shahani, kabkab and khassi varieties, the use of raw cane sugar compared with white sugar, increases acceptability, but in the case of Zahedi variety the same thing didn't happen and in the case of Saameran variety cause a small decline in acceptability. DATEs also were dried at 85°C. 10% (w/w) aquaous solutions of powders were evaluated by panilists. All panilists reported bitterness taste.