Glutinous rice or sticky rice (Oryza sativa L.) (Eliasson, 2004) is a kind of rice commonly cultivated in
Thailand, especially in the northeast area. The glutinous rice starch is a natural hydrophilic polymer. The glutinous
rice starch is contained almost 100% amylopectin. The native glutinous rice starch is insoluble in cold water
(Sodhi and Singh, 2003). Many different methods of modifying starch are widely used as means of changing
native starch functionality. The physical modification of glutinous rice starch that can dissolve and swelling in cold
water is an interesting modification for novel excipients. Spray drying is by definition the transformation of a
pumpable feed from a fluid state (solution, dispersion, or emulsion) into a dried particulate form by spraying the
feed into a hot drying medium. This technique involves evaporation from an atomized feed by mixing the spray
and the drying medium. Due to rapid solvent evaporation, the temperature of the droplets can be kept far below
the drying air temperature; for this reason, spray drying can be applied to both heat-resistant and heat-sensitive
materials. This may result in more desirable characteristics in the dried product. There have been no studies on
the physical properties of starch powders agglomerated by spray drying or the effect of the composition of the
formulation prior to spray drying on these properties. Thus, the purposes of the present study were produce
spherical particles of glutinous rice starch with various additives by spray drying technique.