The influence of the nature of a modifying additive selected from the class of stabilizers and thickeners (high-molecular-weight chitosan, starch, xanthan gum, sorbitol, and pyridoxine hydrochloride) on the rheological properties of the concentrated chitosan–organic acid– water system (freshly prepared or stored at 4 and 20°C) was studied. It is shown that all the modifiers have a stabilizing and thickening effect, resulting in an increased viscosity of the multicomponent system and a lower rate of its fall in time.