The sweet sauces technology with physical modification starches use is considered in the monograph. The use of physical modification starches (PMS) from wax corn «Prima», tapioca «Endura», fruit and berry raw material (puree, concentrated juices) and flavoring components in the sweet sauces technology is substantiated. The effective viscosity dependences of gelatinized starch dispersions (GSD) and model systems (MS) on the base of experimental starches and fruit and berry raw material on technological factors effect (pH, reheating, mechanical action, «freezing – thawing» cycle, storage duration, etc.) were established. The rational content of the main recipe components and technological parameters of sweet sauces production are substantiated. Recommendations for sweet sauces with physical modification starches use for culinary products are developed.The monograph can be useful for researchers, postgraduates, students who study in the specialty «Food Technology», as well as practitioners of the food and restaurant business industries.