​The effect of hydrocolloids (Arabic gum, Carrageenan, Carboxymethyl cellulose and Xanthan gum) on physical properties of acorn starch was investigated. First order mixture response surface model was used and the effects of 1% hydrocolloids on acorn starch water holding capacity, starch solution viscosity, gel strength, freeze thaw stability and pasting properties were evaluated. Contributions of each hydrocolloid on determining acorn starch functionality were also calculated. Hydrocolloid combinations significantly (P<0.05) decrease acorn starch water holding capacity held at 23.3oC from 213.6% of 100% starch to less than 208.3% with minor exceptions. The increase in holding temperature, however, increased WHC irrespective of hydrocolloids set used. Flow behavior index of treatments ranged from 0.43 to 0.99 and were significantly (P<0.05) greater than that of pure acorn starch (i.e., 0.66) for most treatments. Consistency coefficient of treatments were significantly (P<0.05) greater than that of the control and was best fit for shear thickening model. Significant (P<0.05) improvement in gel strength and decrease in freeze thaw stability of treatments compared to control was also reported. Pasting properties of treatments increased with the use of hydrocolloids thus showing the significant role of hydrocolloids in dictating the pasting characteristics of acorn - hydrocolloids interaction.​