SUMMARY: Sweetness‐texture interactions in cornstarch, guar and carboxymethylcellulose were assessed by a trained sensory panel. Viscosity curves over a range of sucrose levels from 2.5 to 5.5% in the three gums were determined using a Brookfield viscometer. The relationship between viscosity curves and sweetness perception determined by rates of sweetness recognition, matching of equisweetness in different gums, apparent levels of sweetness and ranking of series of gums in order of sweetness indicated that gums with less viscosity drop as shear rates increase tend to mask sweetness perception.