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Starch oleate is synthesized in an aqueous medium using lipase from the yeast Cryptococcus sp. MTCC 5455. The optimum conditions of esterification are found at 24 h and 30 °C with an oleic acid/starch molar ratio of 1:2 using 500 U of lipase and the degree of substitution was 0.26. Spectral techniques confirm the presence of oleate group in the modified potato starch. Scanning electron microscopic and X‐ray diffraction studies also reveal the morphological and crystallographic properties of starch which are disrupted during the esterification process. Thermogravimetric analysis indicates the decrease in thermal stability of starch oleate due to the transformed structure of starch from semi crystalline to an amorphous form. The synthesized starch oleate could impart 85% stability to emulsions and has potential as an emulsifier in food sector owing to its eco‐friendly preparation.

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