Lignin is the most abundant aromatic biopolymer, characterized by its complex and variable structure. Notably, it has the ability to form stable colloidal systems, which are essential for various life science applications, including personal care and food products. Nonetheless, due to its low digestibility and lack of direct nutritional value, lignin has been largely overlooked as a functional ingredient in food products. Polyphenols have been shown to inhibit digestive enzyme’s activity, thereby regulating the glycemic response to carbohydrates. Based on this evidence, we propose that lignin may contribute to human digestion by influencing the breakdown of dietary carbohydrates, particularly starch. The main challenge is to develop formulations that maintain a minimum lignin content while maximising the functional benefits. Our strategy involves preparing colloidal lignin particles with high surface areas through supramolecular aggregation. We evaluated different lignins for the production of colloidal lignin particles and micellar dispersions to assess their suitability and effectiveness in food applications. Techniques such as Quartz Crystal Microbalance with Dissipation (QCM-D), Atomic Force Microscopy (AFM), Nuclear Magnetic Resonance (NMR) spectroscopy, and Fluorescence Spectroscopy have being used to analyze these colloidal systems in the presence of starch. Additionally, in vitro gastrointestinal digestion studies will help clarify lignin’s role in starch hydrolysis.We expect our findings to enhance the understanding of how lignin interacts with human digestion while highlighting its potential as a functional ingredient in food products