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Starch sources with different physicochemical properties are demanded by new applications that require specific properties. Ramon starch was characterized by X-ray diffraction, thermogravimetric analysis, fourier transform infrared spectroscopy (FTIR) analysis and rheology, and compared to corn starch. Ramon starch exhibited a C-type X-ray diffraction pattern. According to thermogravimetric analysis, degradation of corn and Ramon starches occurred in the temperature range between 292 and 369 °C, which coincides with the degradation of other starches studied. Pasting properties varied among the corn and Ramon starches. Ramon and corn starches were characterized as viscoelastic systems with G′ > G″, during the stages of heating-cooling kinetics. These results support the potential use of Ramon starch as a thickening and gelling agent in food, an excipient in pharmaceutical solid forms, and as …