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The rheological behavior of the QSG studied in this paper can provide insight into its potential application in food and pharmaceutical industries. © 2018 Society of Chemical Industry.

Hydrocolloids are biopolymers with high molecular weight and they are mostly used as thickening, gelling agent, coating agent, texture modifiers, stabilizers, emulsifier, antistaling agent, dietary fiber, and fat replacer (Lie & Nie, 2015; Niknam, Ghanbarzadeh, Ayaseh, & Rezagholi, 2019). Because of increasing request for hydrocolloids with specific practicality in food industry, introducing new hydrocolloid source is an important field of study in agriculture and food chemistry. Within commercial hydrocolloids, those which extracted from seeds are widely applied in food formulations due to their low cost, easy to access, and appropriate performance (Naji, Razavi, & Karazhiyan, 2012). Gums are polysaccharide-based hydrocolloids and they are originated from marine sources, plants, and bacterial excretion (Niknam, Ghanbarzadeh, Ayaseh, & Adun, 2019). The extracted gums are formed mainly of polysaccharides with various compositions and have a different constituent profile (Shabani, Askari, Jahanbin, & Khodaeian, 2016). The seeds such as flaxseed, basil seed, quince seed, locust been, guar,

The rheological properties of emulsion are critical features in stabilization of emulsion based products. The PMS gum can potentially be used in producing and stabilization of emulsion based products and effects of this gum on in oil in water emulsion can be useful in development of plant originated hydrocolloids in foods.

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