Blends of low-acetyl gellan gum with xanthan gum and a galactomannan gum, preferably locust bean gum, contain low-acetyl gellan: (xanthan/galactomannan) in the ratios by weight 95:5 to 5:95 in which the ratio xanthan: galactomannan ranges from 4:1 to 1:4. The combination of xanthan gum and locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations. In place of locust bean gum, konjak, tara, or Cassia gums may be used.