The effects of addition of kappa-carrageenan to solutions containing 40% (w/w) sugar substitute on the rheological properties of these systems were investigated at 25 degrees C using a rotational viscometer at rotational speeds of 6, 12, 30, and 60 rev min(-1). The flow behaviour of the solutions was adequately described by the power law model with or without yield stress. The consistency index (K) and the flow behaviour index (n) were determined from shear stress vs. shear rate data. The flow parameters of the solutions depended on the carrageenan concentration. The apparent viscosities of the systems decreased with increasing shear rate, indicating pseudoplastic behaviour. The final carrageenan concentration was found to be an effective factor controlling the degree of sliminess of the model food systems studied.