The aim of this study was to evaluate the effect of the addition of Xanthan Gum (XG), Carboxymethylcellulose (CMC) and aloe vera (<em>Aloe barbadensis</em> Miller) on the rheological properties of tree tomato beverages (<em>Cyphomandrabetacea</em>Sendt). The results were adjusted to different rheological models and the Arrhenius equation was used to study the dependence of rheological parameters on temperature. The rheological results indicate a pseudoplastic behavior with an excellent fit to the power law model. The weak gel-like characteristic responsewas observed in Tree Tomato Beverages (TTB), because of the predominance of the elastic modulus (G'') over the viscous modulus (G''). The viscoelastic parameters did not showa linear relationship with temperature based on the Arrhenius equation. Treatments with concentrations of GX and CMC higher than 0.5% w/w were considered as the best formulations associated with increasing the viscosity of the continuous phase, more likely to be pseudoplastic and have low tangent values (tan &delta< 0.5). Thesecharacteristics are considered good indicators of the steric stability of suspensions.