Previous works have shown that carrageenan can be successfully used in the aqueous gelforming of powders, because carrageenan forms a firm gel, similar to that formed by agarose, but at a much lower cost. In this work, the synergistic effect of carrageenan with locust bean gum is studied. The rheological behavior of 2 wt% solutions of these polysaccharides and their mixtures are measured under mixing conditions (60degreesC) and by recording the viscosity and elastic modulus on cooling. The effect of the addition of these solutions to 50 vol% alumina slurries up to a concentration of 0.5 wt% is studied. Although gelling time increases, the resulting gels are stronger than for carrageenan alone. Gelcast alumina bodies with green and sintered densities of 57% and 97.6% of theoretical have been obtained.