This thesis reports data on blends of carrageenan (0.3%w/w) and locust bean gum (0.3%w/w) in the presence of biopolymers, particularly gelatin of varying concentration. Particular attention is given to their behaviour on autoclaving since this is relevant to one of the most important applications of these materials as gelling agents in canned meat products. It was shown there is such 3% gelatin could be found in the gelling system as a result of from collagen in the meat. Gelatin at this level generally reduced the strength of non-autoclaved carrageenan and LBG gels but enhanced autoclaved gels. Studies of turbidity and rheology suggested that the effect was due to phase separation. Investigation of viscosity after autoclaving produced evidence to support the hypothesis that gelatin protected LBG from thermal degradation. For industrial LBG this was not, however, observed by direct molecular weight measurement, although such effects were seen for pure LBG. Interesting differences between the gel strength response between low and high ionic strength buffers were found. It was concluded that textural performance in real products was sensitive to a range of factors (salt, impurities, presence of gelatin) and would be interpreted by a combination of degradation and phase separation theory. Implications for the industry are discussed.