Rheological and textural properties of mixed gels of hydrolyzed Konjac glucomannan (KGM) and kappa-carrageenan (kC) were studied. The objective of the work was to investigate the effect of ratio, total content, molecular weight, pH and temperature of KGM on the mixed system gels. At 40% KGM the gel showed better hardness; whereas, the total content (1.0%-2.0% (w/w)) demonstrated that when it’s higher, the hardness increased significantly (P