Starch and xanthan improve the texture of several foods. Furthermore in some cases food containing these ingredients are stored before being further used. Soluble potato starch dispersions with xanthan were prepared separately at 75 and 90 degreesC, mixed and stored at 5 or 25 degreesC. TPA experiments and microscopic observations took place, Samples prepared at 75 degreesC were composites of starch granules (filled or empty) embedded in a continuous phase of xanthan and amylose, while those prepared at 90 degreesC contained fragments, large granules or agglomerates in the continuous phase of amylose, amylopectin and xanthan. The 90 degreesC samples were stiffer, fragile and had reduced springiness and cohesiveness. Storage at low temperature enhanced the final rigidity of samples as did the inclusion of xanthan. Xanthan formed also microphase-separated domains and was concentrated around the granules. (C) 2002 Elsevier Science Ltd. All rights reserved.