Abstract: This paper has made further studies about the properties of thicking and salt tolerance of simple thickener, as well as the synergistic interaction and stability of salt tolerance of complex thickeners among Xanthan gum, Hydroxypropyl Starch, CMC-Na, Guar gum, Locust beau gum and konjaku flour.And the complex thickeners with excellent salt tolerance, little consumption and low cost have been explored. This will supply theoretical and methodical guide for selecting suitable food gum in high salty food.

Key words: Thickeners Salt tolerance Synergistic interaction Food gum