Abstract: The pasting and retrogradation properties of corn starch /xanthan gum combinations were investigated.RVA data showed that xhanthan gum addition decreased the pasting temperature of corn starch, corn starch /xanthan gum combinations had higher peak and final viscosities but lower breakdown and setback with increasing concentration of xanthan gum in the combinations.Stability in hot water measurement indicated that the combinations had better thermal stability, and could maintain viscosity for a long time after 95℃.Measurement of retrogradation demonstrated that xanthan gum addition reduced the degree of retrogradation of corn starch, and no obvious supernatant precipitation, especially when the combination proportion of corn starch to xanthan gum was 9∶1.Freeze-thaw stability tests showed that xanthan gum could effectively restrain the starch retrogradation, and improve the freeze-thaw stability of combinations.