Rheological properties and gel characteristics of Sparassis crispa polysaccharides (SCPs) were investigated under various concentrations, temperature, pH, salt concentrations, and sucrose concentrations. SCP solutions behaved as shear thinning pseudoplastic fluids; apparent viscosity increased with concentrations but decreased with extreme conditions and was highest for 1% SCPs at 80 ℃ under neutral conditions; 5% SCPs solutions formed a hysteresis loop and exhibited thixotropic properties. By oscillatory measurements, SCPs were viscoelastic materials. 0.5% and 1% SCPs solutions exhibited viscous behavior at low frequency and enhanced elastic property with the oscillation frequency increased. With the concentration increased to 3% and 5%, the elastic property was predominant in solutions and exhibited gel-like behavior. SCPs gel textural properties and water holding capacity increased with concentration (to 20%) and decreased with salinity, extreme sucrose, and pH. 10% SCPs gels were optimized at 10% sucrose in neutral conditions. Thus, these results implied SCPs had the potential utilization as a new hydrocolloid source in food industries.