Technical Abstract: Spherocrystalline particles were formed in dilute, jet cooked solutions of normal cornstarch, high amylose cornstarch, rice starch and wheat starch, when hot solutions were allowed to slowly cool in insulated Dewar flasks. Yields ranged from approximately 7-12%, and particles were composed largely of amylose. Spherocrystals were not obtained from waxy cornstarch, defatted cornstarch or potato starch. Normal cornstarch, high amylose cornstarch and rice starch yielded mixtures of two different particulate species, each having its own unique size and morphology. Both species were strongly birefringent, and no significant loss of bire- fringence was observed when particles produced from normal cornstarch were heated in water to 97-99 degrees C. SEM showed that smaller-sized particles were disc- or torus-shaped and often exhibited spiral surface striations. The larger particles were approximately spherical in shape and had rough surface textures. Wheat starch yielded only a single spherical small-particle species. Experimental evidence is consistent with the theory that spherocrystalline particles result from crystalliz- ation of helical inclusion complexes formed from amylose and the native lipid material present in cereal starch granules.