Dynamic viscoelastic measurements and functional tests were carried out for diets of paients with dysphagia. Both storage and loss shear moduli G' and G" for diets of paients with dysphagia were strongly frequency dependent. Frequency was changed from 0.01 to 2 Hz. It is believed at present that a dominant factor governing the mechanics of gelation of polysaccharide gels is the balance between the hydrophilic and hydrophobic properties of the molecule of polysaccharides, or the bal ance between the affinity to water and the tendency toward formation of microcystalline structure in polysaccharide molecules.