Publisher Summary Hydrocolloid-based cellular solids can be produced either by freeze-dehydration of gels or after their immersion in different carbohydrate solutions, changing their physical and chemical properties. The resultant dried cellular solids are an interconnected network of solid struts or plates that form the edges and faces of sponge cells. When freeze-drying is used to produce sponges from gels, water loss contributes to the creation of pores in the resultant cellular solid. The preparation procedures could modify the mechanical properties of these sponges. This chapter demonstrates the feasibility to govern alginate–starch sponge physical properties (e.g., strength, brittleness and porosity) and studies changes in the dry sponges after immersion and sucrose diffusion into the wet gel before drying. It also describes the changes in gel dimensions during diffusion and explains the process used to evaluate sugar-concentration changes with immersion time. The capability to modify porosity and structure of dried gels by physical and chemical procedures should furnish a valuable tool for the simulation of a variety of numerous other cellular foods differing in their properties. The chapter includes the study of compression tests of the dry gels show dependency of the strength and brittleness on sucrose diffusion time.