Rapid viscosity analyzer (RVA) was used to determine the effect of sucrose monoesters on pasting and aging properties of starch,while P1570 was used as control.The results indicated that sucrose monoesters obviously increased pasting temperature (P<0.05) and prolonged peak viscosity time.Therefore,sucrose monoesters enhanced the starch paste hot stability.Sucrose monoesters at 0.09% bulk concentration improved the hot stability of starch paste and prolong the starch paste aging during storage.Aging property of sucrose monoesters was increased with the fatty acid chain length increasing.Mixed palmitroyl sucrose had better effect on delaying gelatinization and aging of starch than pureed palmitoyl sucrose.