Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum‐sage seed gum blends at different ratios (SSG‐XG: 1–0, 3–1, 1–1, 1–3, 0–1), from the dynamic viscosity behavior, relaxation spectrum, fracture properties, network parameters, and thermodynamic points of view at the temperature range of 10–90°C. Then, the coefficient of the interaction of four parameters, which were obtained from the clustering technique and Han curves, were used to investigate the interaction behavior quantitatively. At 90°C, SSG showed 2.01 extent of loss modulus overshoot, which was the highest value among different gum dispersions at different temperatures, while XG showed strain softening behavior. At 10 and 90°C, SSG and 1–1 SSG‐XG showed the highest spreadability reflected by the slope of loss tangent after flow point stress (tan δAF) of 0.52 and 0.40, respectively. The high values of ψ parameter, which represented the Gibbs free energy change, of both 1–3 and 3–1 SSG‐XG blends and the lowest entropy value of 1–3 SSG‐XG, suggested that the role of entropy change in incompatibility behavior of 1–3 SSG‐XG was higher than that of 3–1 SSG‐XG blend. With the increase in temperature from 10 to 70°C, the XG Euclidean distance from SSG decreased, while it increased from 70 to 90°C and showed the highest Euclidean distance with XG at 10°C (3.92) and 90°C (4.05). Interaction coefficients and Han curves results showed that all blends were incompatible with the lowest antagonistic behavior for 1–1 SSG‐XG dispersion at 50°C. Often, a mixture of hydrocolloids, especially xanthan gum and a galactomannan, are employed in processed foods to modify their rheological properties and cut the cost. The synergistic/non‐synergistic effect of biopolymers mixture, which is invaluable from the practical and economical points of view, seems to be mainly induced by their thermodynamic status of interaction. Our former study showed that the thermodynamic indices of mixing could be probed by mechanical parameters. On the other hands, we found that the mechanical properties of materials are highly temperature dependent. Therefore, in this study, to better investigate the effect of temperature on the biopolymers interaction, first we classified all the thermodynamic and mechanical properties (relaxation spectrum, fracture properties, and network parameters) of hydrocolloids into four classes, then one parameter was selected randomly from each class. The selected parameters were employed to investigate the synergistic/non‐synergistic effect at all temperature ranges by determining the interaction coefficient and decide on the best interaction temperature.

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