Acacia cochliacantha and Acacia farnesiana are trees growing in the tropical dry forest from Mexico and both plants produce gummosis. This work provides knowledge of the physicochemical properties, rheological behavior and emulsifying capacity of gums from A. cochliacantha and A. farnesiana collected in Mexico. Gums powders had yellow cream color, but gum dispersions (10 % w/v) had brown color. The gum dispersions of A. cochliacantha and A. farnesiana reduced the surface tension of water in a 34 and 28%, respectively. A. cochliacantha gum had a protein content of 26% and A. farnesiana gum showed a dietary fiber content of 75%. The optical rotation of A. cochliacantha gum was dextrorotatory (+71.80°) and for the A. farnesiana gum was levorotatory (-32.35°). The two gums had contents of tannins (<0.05%) and heavy metals (2-8 ppm) acceptable to use in foods. The gum dispersions (10% w/v) of A. cochliacantha and A. farnesiana exhibited a pseudoplastic behavior with power law parameters: n (dimensionless) of 0.154 and 0.102; and k (Pa*s) of 0.189 and 0.427, respectively. Fresh O/W emulsions of both gums at 10%, with a mass dispersed fraction (Fi) of 0.10, displayed a particle size (d3,0) of 0.554 and 0.375 µm. Gum emulsions of A. cochliacantha and A. farnesiana after 15 days of stored showed a coalescence rate (kc) of 4.3x10-7 and 5.2x10-7 s-1, for each one. The physicochemical properties, rheological behavior and emulsifying capacity of A. cochliacantha and A. farnesiana gums suggest that could be used in foods.