The steady shear flow properties of dispersions of a new potential hydrocolloid, sage seed gum (SSG), were determined as a function of concentration (0.5e2% w/w), and temperature (20e50
C). SSG dispersions exhibited strong shear-thinning behavior at all conditions tested, which was even more pronounced than commercial hydrocolloids like xanthan, guar gum and locust bean gum. Different timeindependent rheological models were used to fit the experimental data, although the Herschel-Bulkley model (HeB) was found the best model to describe steady shear flow behavior of SSG. An increase in gum concentration led to a large increase in yield stress and consistency coefficient values, whereas there was no definite trend with an increase in temperature. On the other hand, the above-mentioned increases in concentration and temperature did not yield a clear evolution of the shear-thinning characteristics of SSG dispersions. An Arrhenius-type model was also used to describe the effect of temperature. The activation energy (Ea) appeared in the range of 3949e16384 J/mol, as concentration increased from 0.5 to 2%, at a shear rate of 100 s1. The yield stress values estimated by viscoplastic rheological models were much higher than the data determined by stress ramp method. Apparent viscosity of SSG surpassed many commercial hydrocolloids such as guar gum, locust bean gum, Tara gum, fenugreek gum and konjac gum at the same conditions, which suggest it as a very good stabilizer in food formulations.

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