Abstract: In this study, effects of NaCl, sucrose and non-dairy creamer on peak viscosity and gelatinization temperature of normal and high amylopectin corn starch were investigated by RVA (Rapid Viscosity Analyzer) . The results had demonstrated that the peak viscosity and gelatinization temperature of normal and high amylopectin corn starch both increased with the increasing of NaCl and sucrose mass fraction;for non-dairy creamer, the peak viscosity of corn starch increased and gelatinization temperature remained almost the same when non- dairy creamer mass fraction was below 6 %, while both the peak viscosity and gelatinization temperature decreased when non-dairy creamer mass fraction was above 6%. As for high amylopectin, both peak viscosity and gelatinization temperature decreased slightly when non-dairy creamer mass fraction was below 4%, while increased when non-dairy creamer mass fraction was above 4%. The results might shed light on the mechanism of corn starch gelatinization, and provide reference for the technology of starch gelatinization.