Psyllium is an plant that has high content of mucilage, principally in the husk. Chia is an herbaceous plant that when in contact with water releases a mucilage on the seed surface. The objective of this study was to evaluate the functional properties of mucilage extracted of chia seed and psyllium husk. Mucilage from chia seed presented a lower extraction yield and high content of ash when compared to mucilage from psyllium husk. Both mucilages showed good emulsion activity and emulsion stability, at low concentration. At room ambient, solubility of mucilage extracted from chia seed was higher than mucilage extracted from psyllium husk, and at high temperature, an opposite effect was observed. Finally, the good emulsion capacity and high solubility demonstrate that mucilages extracted from chia seed and psyllium husk has great potential to application in food products.