Native starch is a typical bio-polymer which possesses many unique properties and some shortcomings. It can be chemically modified to produce substituted and cross-linked starches with better functionality and stability. The process of chemical modification poses a threat to the environment through toxic effluent discharge. Current consumers’ trend is more towards ‘clean label’ products. This has prompted the development of ‘clean label’ starch using naturally occurring substances such as fatty acids and processes like hydrothermal treatments. Typically heat moisture treatment of starch has been carried out in conventional heating systems such as conventional air-drying ovens. There is an increasing trend towards the use of microwave and infrared technology due to they are energy efficient and less time consuming. This study sought to investigate the potential of infrared heating in replacing conventional heating in the hydrothermal treatment of maize starch with added stearic acid to produce starch with improved thermal and structural properties. Hydrothermal treatment with was done conventionally for 16h and using infrared for 1h, 2h and 3h (treatments were done independently on maize starch with and without stearic acid (1.5% w/w). The thermal properties and x-ray diffraction scatterings of the treated starches were determined. Addition of stearic acid followed by infrared heat-moisture treatment for 2h resulted in starch with more thermal stability and increased crystallinity as compared to conventionally heat-moisture treated starch. These changes suggest that infrared heat-moisture treatment of maize starch with added stearic acid promoted amylopectin side chain crosslinking and amylose-stearic acid complex formation more than conventional heat-moisture treatment. Stearic acid addition followed by infrared heat-moisture treatment produced a 'clean label' biopolymer with potential for versatile industrial uses.