Technical Abstract: Starch-lipid composites (SLCs) have been used as fat replacers and stabilizers in beef patties, dairy products, and baked goods and the technology has been patented under the trademark FanteskTM. The SLCs are produced by mixing aqueous starch slurry with a lipid source, and steam jet-cooking. The SLCs may be dried using a drum drier and then milled in a Retch mill. Particle-size distribution of SLCs may affect the functional characteristics and textural properties of the end products. In this work, particle size distribution of three starches and eighteen SLCs after they were processed through steam jet cooker, drum dried, and milled was studied. Particle size distributions of the dried and milled SLCs differed significantly from that of the cooked starches. The starch type had a significant influence on the particle size characteristics of SLC, with distinct differences between waxy and high amylose starches. Waxy SLCs tended to have smaller mean particles size but with a broad distribution, while high amylose SLCs had bigger geometric mean diameter and smaller particle size coefficient.