Effects of gum concentration (C), pH and salt content and of their interactions on shear-thinning (n), consistency (K) and plasticity (σ) indices of xanthan gum solutions were analysed. The study was performed on 48 samples prepared following a factorial design with eight xanthan gum concentrations (0.05–0.40% w/v), two pH values (3.5 and 6.0) and three salt content levels (0, 0.25 and 0.50% NaCl, w/v). In general, the effects of salt and pH difference depended on hydrocolloid concentration. Salt increased pseudoplasticity with no significant difference between 0.25 and 0.50% NaCl samples (α = 0.05). Interaction between hydrocolloid concentration and salt was significant for both K and σ values. Only for C > 0.25%, samples with salt were more viscous and more plastic. C × pH interaction was significant only for K values. When C < 0.35%, samples at pH = 3.5 showed higher consistency indices. Lowering pH produced a similar but weaker effect than salt addition on K values. This effect was not shown when salt was present.