Interaction between different polysaccharides has been studied extensively to create new texture modifier and to economize the raw materials.Interaction between tamarind seed xyloglucan (TSX)/sodium type gellan gum,TSX/ xanthan,konjac glucomannan (KGM)/kappa-carrageenan,KGM/xanthan investigated by rheology,differential scanning calorimetry,and related methods will be discussed.All these polysaccharides do not form a gel at low concentrations,but the mixture forms a gel.Common features of the interaction and the application of these interactions in food industry will be discussed.