Study of the physico-chemical properties of natural gums is a prerequisite to understanding the nutritional, culinary and commercial value and their utilization. The main objective of the present piece of work was to determine some important physico-chemical properties of babool (Acacia nilotica) and karaya (Sterculia urens Roxb.) gum. The physico-chemical properties of babool and karaya gums were determined by using standard methods and the data obtained was analyzed for comparison of both the gums. The investigation revealed that there were significant differences in the percentage of swelling index, water holding capacity, solubility, moisture content, porosity, ash content, pH and protein. Although there were no significant differences obtained in the values of true density, bulk density, angle of repose, refractive index, coefficient of friction, and fat between the two test samples. The protein and nitrogen content of babool gum were superior to those of karaya gum. Water holding and oil holding capacity were superior in karaya gum to babool gum. The viscosity of babool gum was decreased with the decrease in shear rate, whereas the viscosity of karaya gum increased with the decrease in shear rate. Data generated from the study confirms that there are a number of similarities in some properties and differences in other properties of both the test gum exudates.