The substitution of potassium chloride (KCl) and calcium chloride (CaCl₂) for sodium chloride (NaCl)on the mechanical properties and salt intensities of 0.8% and 1.2% agar gels and 1.2% and 1.6% gellan gum gels containing 1.0% NaCl were examined using a physical measuring apparatus and a sensory evaluation. There was no correlation between salt concentration and rupture stress, rupture strain or rupture energy of agar gel. The rupture stresses of 1.2% and 1.6% gellan gum gels containing 0.5% NaCl and 0.5% CaCl₂ were significantly smaller than that of gellan gum gel containing 1.0% NaCl (p＜0.001). The syneresis of gellan gum gel with NaCl and CaCl₂ increased with increasing substitution ratio of CaCl₂ for NaCl (p＜0.001). The salt intensities of agar gel or gellan gum gel with 0.5% NaCl and 0.5% CaCl₂ were found to be smaller than those of gels with 1.0% NaCl (p＜0.001). The decreases of salt intensities of agar gels and gellan gum gels may be due to the bitter taste of KCl or CaCl₂ rather than the chemical and physical restraints of cations.