In order to prevent the risk of penetration-aspiration in dysphagic patients, aqueous edible gels are one of thepossible options for providing water under a non-liquid form. However, these gels can still be optimized, bothfrom a sensorial and/or nutritional point of view.In practice, we have focused on ten different soft gels, obtained by mixing standard gelling polysaccharides ofdifferent natural sources, with or without calcium carbonate. The concentration of the polysaccharides is all setat the threshold of gelation.To fully characterize their gelation, viscoelastic, slipping, flow, fracture and aging properties, we performedvarious shear and compressional rheological tests. The impact of the processing conditions was alsoexamined. To better mimic the deformation during oral processing, we conducted an in-depth analysis of thelarge amplitude and non-linear regimes in oscillatory shear. As well, a custom-built tribometer, including adeformable artificial tongue, was also employed.All these tests demonstrate that, despite being formulated at their onset of gelation, the different polymericgelling agents and their mixtures allow for a wide range of rheological properties. These differences in rheology are then discussed in terms of structural organization within the gels.In parallel, we performed a sensorial analysis on 17 healthy people trained to quantify 18 descriptors, coveringperceptions before, during and after the oral phase. We then discuss the correlations between rheological andsensory features, and how formulations could be optimized. Moreover, emulsion gels – with oil droplets – havebeen formulated and characterized, opening the prospect of nutritional enrichment.