Edible grade plastics have been developed by thermal extrusion of mixtures containing starch (major ingredient) and glycerol and water as plasticisers in different relative proportions. The product made from a mixture containing 69% starch, 18% glycerol and 13% water optimally gave a tensile strength of about 10 N/mm(2) and an elongation of 10%. Gradual replacement of starch from this optimum mixture by addition of corresponding amounts of gelatin showed a gradual reduction in tensile strength of the products while % elongation followed an irregular increasing trend up to the use of about 18% gelatin. Improvement in mechanical property was possible by incorporating cellulose into starch-gelatin mixture containing optimum dose levels of glycerol and water.