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Xanthan / locust bean gum are known as the polysaccharide blend which can form hydrogels although the solutions of each polysaccharides cannot form hydrogels. Whereas xanthan / alginic acid can not form hydrogel. Composition ratio dependences of viscoelasticity of the solutions were determined. The experimental results showed that the viscoelasticity of the solutions of xanthan / locust bean gum took maximum at a composition ratio, whereas the solutions of xanthan / alginic acid took minimum value at a composition. Further, thermal properties of blends with different water content were measured by differential scanning calorimeter (DSC). 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