Abstract: The respective characteristics and the interactions of ten polysaccharides hydrocolloids were studied in this paper. The result indicated some synergistic interactions between some hydrocolloids. Complex xanthan and konjac gum showed synergistic thickening and synergistic gelating. When xanthan/konjac gum was 8/2, the system could achieve the maximum gel strength. Complex konjac gum and carreeganan could form gel with high toughness. Guar gum and tragacanth exhibited synergistic thickening, when guar gum/tragacanth was 7/3, the system had the highest viscosity.