The properties of starch foam were successfully improved by using kaolin. The maximum izod impact strength (1151.60 J/m2) was obtained using 15 m% of kaolin. The result of TGA indicated that kaolin increased the thermal stability of starch foam. When the kaolin content increased, the density also increased. Because the addition of kaolin increases the viscosity of the batter this decreases the steam bubble expansion. SEM confirmed the larger cell size and the good dispersion of kaolin in the kaolin/starch foam. Moreover, the water absorption of kaolin/starch foam was reduced compared to that of pure starch foam.