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This work studies the possible affection of monoglycerides addition into dispersions of Guar Gum or Modified Starch. Specifically, shear and extensional rheology and sensory perceived thickness of the solutions were measured. Furthermore, the connection between the easiness to swallow and the orally perceived thickness with the shear and extensional rheology of the Guar Gum dispersions was studied. The oral perception of thickness which is concentration dependent, scales with the decimal logarithm of extensional viscosity while the ease of swallowing is connected with the Trouton ratio and scales with the extensional viscosity, although in high concentrations the shear viscosity is dominant. The transition of the dispersion to the semi-dilute regime leads to a significant change of Trouton’s ratio which, above c* closes to unity. The conclusion of this study is that Monoglycerides do not change the rheological properties of the dispersions. In addition, in lower concentrations extensional viscosity is responsible for the sensory perception of thickness and swallowing however in higher concentrations the oral polysaccharide flow is affected from both extensional and shear viscosity.