Starch gelation, gelatinization, and retrogradation play significant roles in many food products from influencing the shelf-life of bread to altering the mouthfeel of soups and candies. The objective of this research was to investigate the effect of lipids and emulsifiers on the rheological properties of corn starch gels. Corn starch gels were prepared with and without monoglyceride, triglyceride (sunflower oil), Tween-20 or lecithin. Corn starch (50 g) was mixed with water (1000 g). Heated in a microwave until the starch had dissolved, divided (~190 g) into heat resistant cups, and left to cool for 4 h at room temperature. Gels were stored at 4 ^oC for 24 h and gel strength was determined as the force required to compress the gel 5mm using a TA-XT2i texture analyzer (Texture Technologies, NJ). Their viscosity was measured using a Brookfield DV-II viscometer (Brookfield, MA) at increasing speeds. The typical gel strength of starch gel controls was 120 g and their viscosity was 19.25 cPs at a shear rate of 12 rpm. The addition of triglyceride did not alter these values, but the addition of monoglyceride, lecithin or Tween-20 decreased gel strength to less than 35 g and reduced the apparent viscosity to approximately half the control value. These studies will lead to a better understanding of how starch forms gels and may lead to the production of more shelf-stable starch-based products.