To characterize the rheological behavior of carrageenan in water, the seven selected commercial carrageenans (KC1, IC1, IC3, C1, C2, LC1, LC2) were first subjected to rheological measurements without CaCl2 addition. Following sample preparation, it was evident that no gelation occurred, and that the samples remained highly fluid. Consistent with this observation, the measured storage moduli G' were correspondingly low remaining below 1 Pa (Fig. ). The lack of data points at higher frequencies, particularly for sample LC2 and IC3, can be attributed to the inability to measure such an excessively low storage modulus. All values of the loss modulus G'' exhibit a linear increase with increasing frequency, consistently falling in a range of 0.01 to 1 Pa. In addition, all G'' values exceed their corresponding values of the storage modulus. Consequently, the loss factors tan for all samples exceeded 1 in all cases (Fig. ).