Abstract: The mixture of Carrageenan and enzyme digested Konjac gum was added into the jelly sweets to improve the elasticity and chewiness of Carrageenan jelly sweets.The mixture of KGM-2 and κ- Carrageenan was used in the jelly sweets production under an optimized condition and the mixture was compared with the jelly sweets only added κ- Carrageenan in it using a standard of sensory evaluation and texture analysis. The results indicated that the gel mixture kC- KGM-2 greatly reduced the amount of κ- Carrageenan with a better elasticity and chewiness.