Hydrogel complexes formed by a 1% mixture of konjac flour and secondary gums (kcarrageenan or xanthan) at different ratios between 70:30 and 30:70 were investigated for syneresis and texture stability under multiple freezethawcycles. Increasing of freezethaw cycles caused the syneresis generated by all konjac/kcarrageenan gels significantly increased (p<0.05) while theirpeak force values decreased (p<0.05). As compared with the gels freshly prepared, significant differences (p<0.05) in syneresis and peak force values were found in all konjac/kcarrageenan gels after the first freezethawcycle, in exception of the konjac/kcarrageenan (50:50) gel that showed the most stable gel texture until the end of the second cycle. Konjac/xanthan gels ranged from 70:30 to 50:50 demonstrated increasing syneresis but decreasing peak force values with increasing freezethawcycles. Whilst, no syneresis were found (p>0.05) in the gels formed by konjac/xanthan blends at 40:60 and 30:70, which also maintained their gel texture over the fourth freezethaw cycle.