It was shown that the proportion of κ-units in the hybrid carrageenans corresponds to the value of the storage modulus G' and the location of the gel point, suggesting that the content of κunits is a key factor for gel formation. Moreover, the presence of ν-units seems to hinder gelation of κ/ι hybrid carrageenans upon CaCl2 addition. The findings of this study emphasize that future studies should focus on an analysis of the properties of well-defined carrageenans.