A comparison between the gel properties of blends of kappa- and iota-carrageenans (K+Is) and hybrid carrageenans (KIs) with equivalent chemical compositions is here presented. The objective is to assess under which conditions hybrid carrageenans are valuable alternative to blends of kappa- and iota-carrageenans for gelling applications and to contribute to the identification of phase-separated structures or co-aggregated helices. Phase states constructed in sodium chloride and in potassium chloride confirm that KIs build gels under a much narrower range of ionic strength and polysaccharide concentration. Hybrid carrageenans displayed salt specificity, forming gels in KCl but not in NaCl, highlighting their limited gelling potential in Na environments. A two-step gelation mechanism was found in both systems at lower ionic strengths and when iota carrageenan is the major component. The shear elastic moduli of KI gels are overall smaller than those of blends, but the opposite is observed at lower ionic strengths in KCl and in systems richer in iota-carrageenans. The nonlinear elastic properties of gels do not relate to the use of blends or hybrid carrageenans for their formulation. Instead, larger contents in iota-carrageenans lead to gels able to sustain larger strains before yielding to a fluid state. However, these gels are more prone to strain softening, whereas strain hardening is measured in gels containing more kappa-carrageenan, irrespective of their blend or hybrid structure.