| Summary: | The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from <i>Pereskia bleo</i> leaves and evaluate their proximal composition, technological and rheological properties. High-carbohydrate <i>Pereskia bleo</i> with high water holding capacity and emulsifying stability were obtained. The samples showed a shear-thinning behavior adjusted to the Cross model (R<sup>2</sup> > 0.93) and a high dependence on temperature corroborating with the higher activation energy value (11.78 kJ/mol, R<sup>2</sup> = 0.99) as an indicator of a rapid change in viscosity and microstructure. The viscoelastic properties are shown with a storage modulus higher than the loss modulus, presenting a gel structure. The isolation of hydrocolloids from leaves is a major challenge for commercializing natural ingredients with technological properties. Therefore, this study suggests that these hydrocolloids from <i>Pereskia bleo</i> leaves can be good ingredients in microstructure and texturizing products, improving the stability as thickener agents.
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