Calcium chloride was chosen due to the typical use of carrageenan in dairy products, which are rich in calcium ions. Each carrageenan sample was weighed to obtain a suspension with a polysaccharide concentration of 5 mg/mL. The polysaccharides were completely dissolved by heating to a temperature of 60 °C. For the samples containing 0.1 M CaCl2, the salt and carrageenan were weighed simultaneously and were dissolved subsequently. All samples were maintained at 60 °C until transferred onto the measurement geometry of the rheometer. The measurement geometries were preheated to 60 °C. Once the sample was loaded, the temperature was lowered to 25 °C within 7 minutes. To allow for sample relaxation or gelation, the temperature was kept constant for 5 minutes prior to initiating the frequency sweep. The frequency sweep to determine the storage modulus G' and the loss modulus G'' took 25 minutes.