Thermal behavior of gum arabic and cashew gum, the exudate polysaccharides from Acacia and Anacardium occidentale L., containing different gum/water concentrations: 100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 5/95% w/w, were studied by differential scanning calorimetry (DSC) and thermogravimetry (TG). DSC thermal profiles for gum arabic with low water content (0-40%) showed an endothermic event at about 90 degrees C (Tonset) and with increasing water content (50-80%) multiple melting endotherms and associated enthalpies were observed. Similar behavior was found in the DSC curves of cashew gum with Tonset of about 97 degrees C. TG curves show two decomposition stages, the major decomposition occurred at 252 degrees C (Tonset) to arabic and cashew gums pure.