The microporous starch has excellent adsorption properties as well as other advantages such as non-toxic, environment protection and edible, etc.As a result, the microporous starch is widely used as material of package for the food and pharmaceutical industry.For further application of microporous starch in food, it is very important to realize formation mechanism of the microporous starch, choice and pretreatment of the raw material for the microporous and the processing of microporous starch.Raw material’s selection, pretreatment, preparation method and mechanism were reviewed in this paper.The shortages of the development of microporous starch in China were summarized briefly and the future of microporous starch looked forward.