Emulsifying capacity is a key functional property of starches, enabling their use as natural alternatives to synthetic additives in food formulations. Evaluating this property helps determine starch performance in oil/water systems, including sauces, creams, and emulsified meat products. Both native and modified starches are applied as emulsifiers and as fat and protein substitutes in foods developed for special diets, such as gluten-free, phenylalanine-free, and animal protein-free. These applications support the production of stable and palatable products, including cakes, vegetable creams, sauces, ice cream, and vegan desserts.