Polyhydroxil compounds in basic solution can form complexes with borate ions, so that, ternary systems of Xyloglucan - sodium tetraborate -Starches were analyzed by rheology. Xyloglucan (XG), an important polysaccharide find in some leguminous seeds, in this study, was extracted from jatobá seeds from Natal and starches (ST1 and ST2), were donated by Brazil Corn Products. Isolated starches (25 g/L) were solubilized in distilled water for 50 minutes, and XG was solubilized overnight, both at 25°C. Blends of XG-ST (20 g/L - 5 g/L) were made by adding XG solution in ST solution, with 20 minutes stirring. In order to avoid the anomeric carbon degradation, approximately 100 mg of sodium borohydrate was added. The pH 12 was adjust with a sodium hydroxide solution. To form complexes, was necessary the addition of 7 g/L from sodium tetraborate (T). Rheological analysis were carried out using a HAAKE rheometer (RS 600), spindle C60/2º and PP20. A Haake bath (DC 30) was used to stabilize or made the ramp temperature. The data obtained were fitted according to the rheological model of Herschel-Bulkey, explaining a shear thinning behavior of the samples. In oscillatory measurements, was observed that a better gel formation was occurred for the ST1, followed by ST2-T, ST1-XG-T which was similar to ST2-XG-T, and finally ST2. The mixtures ST-XG not showed interactions. For verifying the gel stability of the systems, a temperature ramp (25-70-25°C) was carried, and the results show that ST1, in the cooling process, lost the gel characteristic, probably due to the conformational transition change that occurs at 70ºC. ST2 maintained its gel character without any modification in the temperature ramp. ST2–T showed dependence of temperature in the heating process, and a strong gel was obtained around of 62.5^oC. During the cooling process a more thermo-stable gel was obtained. For the binary blends (ST1-XG and ST2-XG) and ternary complexes (ST1–XG–T and ST2–XG–T), a conformational change was observed, which improved the gel force, and its characteristic remains more stable during the cooling process. With the results showed in above is possible to conclude that in presence of borate ions the mixtures XG-ST1 is important to form gel.