AbstractStarch granules, normally, contain naturally occurring lipids which are firmly embraced in starch granules and hardly extractable with Et2O. In this paper, the characteristics of introduction of free fatty acids (FFAs) into Gajutsu (Curcuma zedoaria), Teppǒ‐yuri (Lilium longiflorum) and potato starches, being very low in the above “embraced lipids” contents (9.2‐25.6 mg%), were investigated. It was found that the saturated FFAs were more abundantly introduced into them (41.2‐174.7 mg%) than the unsaturated ones (15.9‐46.5 mg%), and the respective starches differed from one another in capacity of introducing each FFA. There was also found some characteristic changes in pasting feature after introduction of FFAs depending upon the respective starches. Furthermore, theirNägeli‐amylodextrins were prepared as a model of their crystalline protion and were subjected to introduction of FFAs. On these results, a possible distributing diagram of the introduced FFAs in a granule of the respective star