When certain amounts of starch were blended with saturated, aqueous solutio
ns of D-fructose, D-glucose or sucrose, shear thickening, easily pourable s
emi-solids were formed. The amount of starch necessary to cause this rheolo
gical effect depended, at least in part, on the starch variety. The conditi
ons necessary to observe this effect using potato and corn starch blends wi
th D-fructose, D-glucose and sucrose are presented. This method may be usef
ul in studies of starch granule morphology. Gelation characteristics and di
fferential scanning calorimetry (DSC) of potato and corn starch in saturate
d aqueous D-fructose, D-glucose, and sucrose solutions showed that both sta
rch varieties interacted differently with the environment. Starch more read
ily gelatinised in sucrose solutions than in solutions of D-fructose and D-
glucose.