Production of different processed cheese sauces using corn starch (CS )and sodium alginate ( SA ) or guar gum ( GG ) as thickening agents were successfully achieved. Thus, 6 treatments were manufactured containing the combination: 1 : 1 means 1.5 % corn starch + 0.25 % (guar gum or sodium alginate), 2 : 1 means 2.0 % corn starch +  0.16 % (guar gum or sodium alginate) and 1 : 2 means 1.0 % corn starch + 0.33 % (guar gum or sodium alginate). Processed cheese sauce blends were adjusted to contain 25 % dry matter, 40 % F / DM in the finished product of processed cheese sauce.There were a slight and non-significant differences in the pH values, and the average of all treatments was 5.82. Addition of corn starch and sodium alginate or guar gum mixtures in the processed cheese sauces formulas was of different effects on the oil separation index values of the resultant processed cheese sauces with sodium alginate or even with guar gum.The differences in viscosity values among treatments with different stabilizing mixtures could be due to difference in the ability of each stabilizer to bind water. All of the resultant cheese sauces were evaluated when fresh for chemical composition. Treatments were also examined for pH, SN, oil separation index, viscosity and sensory properties, when fresh and after 1 & 3 months of storage either at (5 ± 2 ºC) or at (25 ± 2 ºC). Three replicates were carried out for each treatment, and the data obtained were statistically analyzed at p ≤ 0.05.