The rheological properties of low-oil-content food emulsions were analyzed with oscillatory tests within the linear viscoelastic region. The formulations of these salad dressings usually include modified starch because of its low cost and the special creamy texture that it affords. The combination of starch with other natural gums may improve the quality of the product. A reference emulsion containing 4% modified starch and four other formulations in which the starch was partially replaced by xanthan gum (0.4%), locust bean gum (0.4%), and synergistic blends of these gums (0.03 + 0.03% or 0.1 + 0.1%) were formulated. Gels before emulsification were studied for comparative purposes. All systems showed weak gel behavior. An empirical equation fitting the storage and loss modulus dependence on the frequency was applied. The loss tangent allowed us to compare the viscoelastic character of all the systems. The complex viscosity followed the power law in all cases, and the generalized CoxMerz rule was applied. (c) 2006 Wiley Periodicals, Inc.