The gel texture of the basic carrageenans can be modified by blending carrageenans to meet specified gel texture parameters. Figure 7  below illustrates the penetration or elasticity of carrageenan gels before the gels are fractured. The gels can be made more elastic or less elastic by combining kappa and iota carrageenans until the desired texture is achieved.

Gels prepared with carrageenan are thermally-reversible. The gels will become fluid when heated above the gels’ melting point and will reset into a gel when cooled, with minimal loss of the original gel strength.