Objective To explore the optimal preparation conditions and stability of an ultrasonic-assisted xanthan gum-Gleditsia sinensis seed polysaccharide Pickering emulsion.Methods Using G. sinensis seed polysaccharide and xanthan gum as composite colloidal particles and corn oil as the oil phase, single-factor experiments were conducted on the mass ratio of xanthan gum to G. sinensis seed polysaccharide, oil phase ratio, and ultrasonic power. Based on these results, response surface methodology was employed to optimize the preparation process with the emulsifying activity index (EAI) and emulsifying stability index (ESI) as evaluation indicators. The thermal stability and salt stability of the Pickering emulsion were investigated.Results The optimal preparation conditions for the xanthan gum-G. sinensis seed polysaccharide Pickering emulsion were as follows: G. sinensis seed polysaccharide concentration of 10 mg/mL, mass ratio of xanthan gum to G. sinensis seed polysaccharide at 0.05, oil phase ratio of 30%, and ultrasonic power of 350 W. Under these conditions, the EAI of the emulsion was (0.056 0±0.000 8) m²/g, and the ESI was (575.98±5.45) min. The emulsion demonstrated good emulsification stability at temperatures ranging from 25 ℃ to 50 ℃ and NaCl concentrations of 0~100 mmol/L.Conclusion The combination of xanthan gum and G. sinensis seed polysaccharide, prepared via ultrasonic-assisted processing, effectively improved the emulsifying properties and stability of the Pickering emulsion.