Viscoelastic behavior of the blend system of gelatin and K-carrageenan was examined. Addition of carrageenan increased the viscosity of aqueous gelatin solution, suggesting formation of a gelatin-carrageenan complex. Solutions of carrageenan and gelatin-carrageenan blend showed shear thinning under a steady flow. The water jet treatment of carrageenan showed lowered viscosity corresponding to the lowered molecular weight and similar shear thinning behavior to untreated carrageenan. The blend solution of gelatin and the jet-treated carrageenan showed increased viscosity but no shear thinning behavior.