Starch is widely used in food industry: the production of dressings, soups and sauces, in preservation, in the manufacture of confectionery, dairy products etc. The purpose of this study was to examine the effect of supplements of sucrose, fructose, lactose, glucose and WPC in concentration of 5% or 10% (considering per dry matter), on thermophysical and rheological properties of model system of potato, tapioca and wheat starch in a concentration of 10 % (considering per dry matter). Using a rotational viscosimeter (Rheometric Scientific RM-180) the viscosity of model suspensions of potato, tapioca and wheat starch with or without added sucrose, fructose, lactose, glucose or whey protein concentrate (WPC's) at 20 °C was measured. With differential thermal analysis (DTA) the temperature of beginning and end of freezing of potato, tapioca and wheat starch model with or without added sucrose, fructose, lactose, glucose or whey protein concentrate (WPC's) was measured. Also, the temperature of melting of model systems was measured. All samples showed and retained properties of non-Newton fluid characteristics, dilatant type (n> 1). Major changes were observed at apparent viscosity and consistency coefficient (k) at 10% concentration of sugar or WPC-s and less in 5% concentration of additions. There has been a shift in freezing temperature in starch models with additives of sugar and WPC to lower temperature values, compared to the model of starch suspensions without additives. A shift in the initial temperatures values has occurred in starch model systems with various additions as compared to the model system without additives.