Short microwave heating of granular potato, waxy corn and tapioca starches with such lipids as cis-9-octadecenoic acid (oleic acid), cis, cis- 9,12-octadecadienoic acid (linoleic acid), octadecanoic acid (stearic acid), ethyl cis-9-octadecenoate, ethyl cis, cis- 9,12-octadecadienoate and methyl octadecanoate provided microcapsules in which encapsulated guest molecules did not interact with starch microcapsules. On the formation of microcapsules, the lipid guest molecules did not react to starches. The encapsulation yield varied between almost 11-94%.