Tamarind gum is a kind of plant polysaccharides and has good thickening and gelling properties.The study explored the use of tamarind gum,sodium alginate and glucose lactone compound gums in the preparation of jelly.Effects of the amount of tamarind gum,sodium alginate,glucono-δ-lactone and sugar on the texture properties(including hardness,elastic index,chewiness,cohesion) and water-holding capacity of jelly were studied.The results showed that the milk jelly had good texture properties and water-holding capacity with 0.40 g tamarind,0.45 g sodium alginate,0.25 g glucono-δ-lactone,8.0 g sugar,0.02 g citric acid,30.0 mL milk and at 60 ℃.This study may provide an important reference for improving the gel properties of jelly and a new approach for untilizing tamarind gum.