The physicochemical properties of graded quantities Gum Arabic and Xanthan gum were determined and compared with its individual properties. For its application in Food and pharmaceutical purposes, Gum Arabic aqueous solutions were modified using different graded quantities of Xanthan gum and tested for their Physico-Chemical and Flocculation properties using standard procedures and different laboratory equipments. It was observed that Xanthan gum has a high viscosity property at a low concentration and improved the Physico-Chemical and Flocculation properties of the Gum Arabic. As the quantities of Xanthan gum were added into the Gum Arabic in an increasing proportion, properties such as viscosity, specific gravity and pH were generally improved. From the results obtained, Xanthan can be used as an alternative means for other materials used alongside Gum Arabic for the formulation of additives as emulsifiers and thickeners in food and pharmaceutical industries.