The rheological characterization aims to establish a connection between the structural composition of the commercial carrageenan samples and their functional properties. Given that gel formation is the most relevant functional property for industrial applications, this aspect was investigated. Unfortunately, the definition of a gel is not uniform across different scientific fields. As a result, there is no universally accepted gel definition. According to Guenet , a gel must fulfill two key characteristics: It must consist of a continuous network of connected fibers or other structures and the formation or melting of a thermoreversible gel must occur through a first-order transition. Picout and Ross-Murphy proposed another definition of a gel focusing on the rheological properties . Following their definition, a substance can be stated as a gel if the storage modulus G' is consistently greater than the loss modulus G''.