Objective:To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. Methods: The viscosities of kappa-carrageenan solution prepared at different hydration temperature, different dosages of kappa-carrageenan dosage and potassium chloride were measured by digital viscometer. Results:① The hydration temperature had a great influence on the viscosity of kappa-carrageenan gel solution. With the increasing hydration temperature (fixed hydration time at 1 h), the viscosity of kappa-carrageenan gel solution decreased. Generally the higher the dosage of kappa-carrageenan, the greater the decrease of viscosity. ② The viscosity of kappa-carrageenan solution increased exponentially with increasing dosage. ③ The presence of KCl had little effect on the viscosity at low dosage of kappa-carrageenan. However, the viscosity of kappa-carrageenan solutions at higher dosages increased with the increasing KCl dosage. Conclusion:Hydration temperature and gel dosage had important effects on the viscosity of kappa-carrageenan, while the amount of potassium chloride had relatively little effect on the viscosity.