Starch-based food products are generally complex colloidal systems in which molecular interactions among different ingredients, conjugated with different processing conditions, dictate the structural, textural, organoleptic, and nutritional properties, including glycemic index of these foods. Impacts of ingredient interactions on the formation of resistant starch in these foods are outlined in this chapter. Recent advances in knowledge are summarized to show how lipids, phytochemicals, proteins, food gums, sugars, and other compounds influence the digestion of starch via binding, enzyme inhibition, barrier and hydration effects, and changes to gelatinization and retrogradation ability of starch. Such information is critical to optimizing ingredient performance and obtaining quality food products and provides healthy options for food product developers. After all, knowledge of multiple-component interactions in real food systems is worthy of future research. This would lead to the creation of innovative food products with enhanced health benefits and functionalities.