Understanding the phase separation behavior and the interaction mechanism under different conditions is important for the microstructure regulation of macromolecule systems via the induction or inhibition of phase separation. NaCl is widely used to flavor foods and urea is often used as a plasticizer in food packaging materials. In this work, the combined effects of NaCl-pH and urea-pH on phase separation of the model system of type-A gelatin-dextran (GE/DE, 4.0 wt%/4.0 wt%) were investigated. The macroscopic and microscopic structures and phase separation rate of GE/DE with different concentrations of NaCl or urea at pH 3.00, 4.00, 5.00 and 8.00 were investigated using static multiple light scattering (S-MLS), fluorescence microscopy and macroscopic observations. The results showed that NaCl promoted GE/DE phase separation at the above four pHs, and the phase separation rates were significantly increased at pH 5.00 and 8.00 even at quite low concentration of NaCl (5.0 mM). Urea seemed to inhibit the phase separation at all urea concentrations at pH 3.00–5.00 and at high urea concentration of 6.0 M at pH 8.00, while promoted the phase separation only at low concentrations of 0.5–4.0 M at pH 8.00. The effects of NaCl and urea on GE/DE phase separation at different pHs might be related with the zeta potential and transparency of gelatin. This work quantitatively characterized the induction or inhibition effect of NaCl and urea on GE/DE phase separation at different pHs, which was useful for the stability of mixed macromolecules added with NaCl or urea.