A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt, calcium ions and gelling agents, where the gelling agents comprise at least low-methoxy pectin, wherein the composition is adapted to melt when reheated to a temperature above 70°C and dissolve when added to boiling water in less than 2 minutes. The food product may be a sauce, soup, stock, bouillon, soup base or gravy. The gelling agents may further comprise xanthan, locust bean gum, tara gum, cassia gum, or starch. The composition may be further comprised of fat in the amount of 1 to 10 %.
