The consistency of tomato ketchup is an important attribute from both engineering and consumer viewpoints. It was observed that addition of TG, AnG, and AnGT to tomato ketchups significantly decreased their Bostwick consistency values and their serum separation. In addition, hydrocolloid addition showed no significant effect on the color indices (L*, a*, b*, Hue angle, chroma, and total color differences) of samples. Also, the panelists gave greatest sensory scores in term of overall acceptance to ketchups containing 1% AnGT than other samples.