Fluid sol samples and spherical gel samples of 4-5 mm in diameter were prepared from agar-agar with low gel strength. The spherical gel samples were mixed with the fluid sol samples to make mixed gel-sol samples. The hardness (Ha) , energy of adhesiveness (E_a), and cohesiveness (Co) of these samples were obtained by textural measurements. The flow behavior of the fluid sol samples was also examined. The firmness, thickness, feeling of remaining in the mouth and ease of swallowing of the mixed gel-sol samples and fluid sol samples were then tested by a sensory evaluation to investigate the swallowing characteristics. The results show that the Ha, E_a and Co values of the mixed gel-sol samples were larger than those of the fluid sol samples. In particular, E_a increased with increasing ratio of agar-agar added to the fluid sol. The ease of swallowing of the fluid sol samples was dependent on the physical properties of the fluid sol : Ha, E_a, yield stress, and consistency index K. On the other hand, the ease of swallowing of the mixed gel-sol samples was not dependent on these parameters.