Stability of carvacrol trapping was affected by addition time of carvacrol to the suspensions. Addition of KGM in starch gel improved the stability of carvacrol trapping. Physical stability of starch gels was more disturbed by carvacrol than by KGM. Addition of KGM in starch gel ensured a good stability of starch gels towards freeze-thaw cycles. New method based on SEM images processing has been proposed.