'Fluid gel' consists of gel particles in a non-gelling medium and its particles are able to mimic fat globules and their bulk rheological behavior in emulsions based food products. The formation of single single polysaccharide fluid gel structure has been well described in the literature. However, mixed fluid gels have a potential of greater control over texture and in use performance but mechanisms governing their structure formation are not very well understood yet. This research aims to contribute to this understanding by investigation of structure formation of mixed fluid gels formed from various red algal polysaccharides, starch and its derivatives. A combination of rheological, calorimetric and optical microscopy analysis were used to investigate how presence of an additional co-solute and manipulation of process parameters during gelation (shear rate and the cooling rate) impact on final structure and rheological properties. It was observed that mixed fluid gel structures were formed as a result of physical entrapment of additional co solute. If gelation of the red algal polysaccharide occurred, the size of formed aggregates decreased with a decrease in red algal polysaccharide charge density. Applied shear rate was more effective structure modifier in mixtures with starch, whereas cooling rate in mixtures containing maltodextrin.