Balangu (Lallemantia royleana (Walla) Benth) is belonged to the family of Labiatae and grown extensively in different regions of European and Middle East countries. This seed is a feasible source of mucilaginous gum and can produce a sticky, turbid and tasteless gum. In the present study, the effects of different substitution levels of Xanthan gum (XG), Locust bean gum (LBG) and Guar gum (GG) with Balangu seed gum (BSG) were studied in the mixing ratios of 1:1, 1:3 and 3:1 at the total concentration of 1% at 25°C. All the solutions and the control ones behaved as shear thinning fluids, which could be well described by the power law model. By substituting the control solutions with different levels of BSG, the consistency coefficient (k) values showed decrease, but it was not statistically significant for LBG: BSG and GG: BSG ratios of 3:1. In addition, there was no significant difference between the k mean values of XG solution and XG: BSG mixed systems 3:1 and 1:1. Higher substitution levels resulted in higher flow behavior index (n) mean values for Xanthan solutions. However, it did not alter monotonically with increasing the BSG for other mixtures.

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