An edible film is a biodegradable thin layer, made of bipolymers, coated on a food to set a barrier between food and the environment and can be consumed with food. To produce edible films, agricultural polymers are used and starch is one of them. Edible films obtained from native starch have some drawbacks (poor processing ability, high brittleness, etc.) in meeting the requirements of a packaging material. Therefore, thermoplastic starch films are obtained to meet most of the requirements. During this process, plasticizers are used to achieve ease of processing, increase polymer chain flexibility and molecular mobility and in some studies co-plasticizers were used to prevent retrogradation of thermoplastic starch. In this study, different esters such as tributhyl citrate (TBC), triisodecyl citrate (TIDC) and ethyl benzoate (EB) were used as co-plasticizers to obtain edible thermoplastic starch films. Mechanical properties, processing characteristics, clarity and hydrophylicity measurements were done to compare films formulated with different co-plasticizers. Compatibility between plasticizer and polymer has major significance in terms of effective plasticization. The chemical structure of the plasticizer, including chemical composition, molecular weight and functional groups, determines the degree of polymer plasticization. It is seen that the most compatible plasticizer was found to be TBC. The films produced using TBC elongates much higher than the others in tensile test, whereas their tensile strength and elastic modulus were lower. The mechanical tests showed that EB was incompatible with thermoplastic starch. The surface hydrophobicity of the thermoplastic starch films increased when co-plasticizers were used. The citrate esters having different molecular structures can be used as useful plasticizers to tune the properties of the thermoplastic starch edible films. Keywords: co-plasticizers, edible film, hydrophylicity, mechanical properties, thermoplastic starch