The compositional analysis of the carrageenans showed significant heterogeneity with regards to the structural elements and cations present. However, the methods used cannot differentiate between mixtures of individual carrageenans and hybrid carrageenans. Therefore, an enzymatic chromatographic approach was developed to gain further insights into the structural composition and five potential hybrid carrageenans were selected for a more detailed characterization: IC3, LC1, LC2, C1, C2. These samples were selected because they showed varying ratios of κ-and ι-units (LC2: 72:28, C2: 59:41, IC3: 27:73) and contained ν-units as well as different portions of κ-and ι-units (LC1 & C1). To gain insights into their functionality, the rheological properties of the selected carrageenans were also analyzed and compared to KC1 and IC1.