The presented research covers the investigation on the interaction of basic mono- (D-glucose, D-fructose) and a disaccharide (saccharose) with two of the most used hydrocolloids, i.e. guar gum and xanthan. As a basic model the 50% water solution of an appropriate carbohydrate with 1%wt. of a hydrocolloid was chosen. Viscoelastic measurements were carried out at different temperatures. The analysis covered the time-temperature superposition method and fitting the continuous Maxwell model to the experimental data.