Dave J.Mahidol University2026-05-042026-05-042026-01-01Clean Label Starch Processes Properties and Functionality (2026) , 139-180https://repository.li.mahidol.ac.th/handle/123456789/116534The market for clean-label starches (CLSs) has gained significant momentum due to the growing demand for natural and minimally processed ingredients. These starches are derived from natural sources and do not undergo any chemical modifications, making them suitable for use in a variety of food applications such as thickening, stabilization, and gelling. Despite their natural appeal, many CLS lack the necessary stability to be used in complex food systems. However, nanoencapsulation technology offers a solution. This method enhances the stability, bioavailability, and controlled release of bioactive compounds, providing significant advantages in both the food and pharmaceutical industries. As consumers increasingly demand natural ingredients, and the need for improving food quality and functionality through nanotechnology grows, the potential of CLS for producing high-performance food and pharmaceutical products that are both sustainable and consumer-friendly becomes more apparent. Several production methods, including physical and enzymatic modification, nanoprecipitation, nanoemulsions, spray drying, and ultrasonication, have been used to enhance the properties of CLS. These advances depict the potential of CLS for producing new-generation high-performance food and pharmaceutical products. However, there are still some challenges that must be addressed, such as scalability, stability, and regulatory approvals. Ongoing research and technological development will be necessary to overcome these hurdles and bring nanoencapsulated CLS to its full potential in the market.MedicineImmunology and MicrobiologyBook ChapterSCOPUS10.1016/B978-0-443-33479-5.00004-22-s2.0-105036923152