Granule Surface-Associated Lipids (GSALs) play a pivotal role in modulating the physical, functional, and nutritional properties of starch, despite their low abundance. Studies reveal notable differences in lipid content and interaction patterns among starch granules from various sources. Cereal starches, such as wheat and maize, possess higher levels of GSALs, whereas tuber starches like potato and cassava contain lower but functionally significant amounts. The study reveals that these lipids consist mainly of neutral lipids, glycolipids, and phospholipids, with palmitic, stearic, and oleic acids as the predominant components. These lipids influence starch behavior through helical complex formation with amylose, interfacial modification of granule surfaces, and stabilization of crystalline domains. Their removal markedly alters swelling power, water absorption capacity, and enzymatic hydrolysis rates, indicating that even small lipid fractions significantly affect functional performance. Studies show that GSALs enhance peak viscosity and accelerate retrogradation kinetics. The literature further confirms that GSAL removal significantly modifies starch thermal properties, notably lowering onset gelatinization temperature and increasing peak viscosity. In vitro digestion studies reveal that GSALs inhibit enzymatic hydrolysis, as evidenced by elevated hydrolysis index post-extraction. GSALs also promote resistant starch formation, which is more pronounced in cereals than in tubers, and enhance extrudate expansion and mechanical strength in thermoplastic starch, particularly from cereals. These findings establish GSALs as essential design elements for tailored applications: cereal starches suit thermally stable foods and robust bioplastics, while tuber starches are ideal for rapid viscosity development. Future research should prioritize in operando characterization, lipidomics profiling, and crop engineering to fully harness GSAL functionality. This review redefines GSALs as indispensable starch modifiers with broad implications for food and material science innovation.