The purpose of this present research isto evaluate two types of mucilage from two types of jujubefruits: Z.jujube and z. Lotus, and to analyze the physicochemical and functional properties of this mucilage. The extraction process for both types were performed under the same conditions of temperature, mixing ratio and proportion of the solvent used in the deposition process. The yield of mucilage were extracted from Z .jujube is being 5.8 g mucilage/100g dry weight, while the yield of Z. lotus is being to 25.23 g mucilage/100g dry weight The values of pH, Refractive index, Hausnerindex, Compressibility index and Swelling index for Z. jujube mucilage were: (6.32, 1.3348, 1.048, 4.68, 4.28) respectively .While those values for Z. lotus mucilage were: (6.32, 1.3360, 1.162, 13.41, 5.42) respectively. The specific gravity value for 1%solutionof Z. jujube mucilage were 1.0021 g/cm3while for Z. lotus mucilage: 1.0025g/cm3. The values of theBulk density and Tap density for mucilage powder for Z. jujube ( 0.41- 0.43)g/cm3respectively, and for Z. lotus( 0.43- 0.50)g/cm3respectively. As for the functional characteristics of thestudied mucilage, the values of water holding capacity, viscosityand oil holding capacity were: 14.6g water/g dry mucilage, 1.19 centipoise, 2.52g oil/g dry mucilage and emulsification capacity 50% for Z. jujube. While it was higher in the Z .lotus mucilage 34g water/g dry mucilage,1.23 centipoise,3.22 g oil/g dry mucilage and emulsification capacity 51.6% . These results indicate that the mucilage extracted from both mentioned types of jujube can be used as stabilizer in the field of food industry.