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The effect of low acyl gellan (LA)/sodium caseinate (SC) weight ratio, total polymer concentration, ion valence and cation concentration on the gelling properties of low acyl gellan-sodium caseinate mixtures were investigated by using compression tests. The results showed that ion valence and cation concentrations had a pronounced effect on the gel strength of low acyl gellan-sodium caseinate mixed gels. The failure strain of mixed gels decreased with the increase of cation concentrations. Moreover, the failure strain was less sensitive to LA/SC weight ratios and total polymer concentrations. The failure stress and Young’s modulus of mixed gels increased with the increase of total polymer concentrations and the proportion of low acyl gellan. Moreover, at each LA/SC weight ratio and total polymer concentration, the failure stress and Young’s modulus increased with the increase of cation until cation concentration reached a critical level, after which further increases in cation resulted in a reduction of failure stress and Young’s modulus. At optimum cation levels, mixed gels with Mg2+ were stronger than that with Na+. Water holding capacity of mixed gels decreased as cation concentrations increased. The higher the total polymer concentration and LA/SC weight ratio, the better the water holding capacity.