Provided is a gelling composition capable of keeping a gel state in a food even when the food heated at 75℃ is cooled to around 45℃ at which the food can be eaten in a warm state. Specifically provided is a gelling composition comprising methyl cellulose, a 2.0% by weight aqueous solution of which has a storage modulus G' (75℃) at 75℃ of 3,000 to 5,500 Pa, the 2.0% by weight aqueous solution of which has a return temperature storage modulus G' (75 to 45℃) of 2,000 to 3,600 Pa when the temperature of the aqueous solution is returned from 75℃ to 45℃, and a 2.0% by weight aqueous solution of which has a viscosity at 20℃ of 3,000 to 10,000 mPa．s； a low temperature gelling agent； and a solvent. A food comprising the gelling composition is also provided.本發明係提供一種使食品由加熱至75℃之狀態冷卻至能以溫熱狀態食用加熱食品之溫度的45℃附近時，也能保持膠體狀態的膠體化組成物。具體而言，係提供一種膠體化組成物，其係至少包含：75℃下之2.0質量%水溶液的儲存彈性模數G’(75℃)為3,000~5,500Pa，由75℃返回至45℃時的返回溫度之2.0質量%水溶液的儲存彈性模數G’(75→45℃)為2,000~3,600Pa，且20℃下之2.0質量%水溶液的黏度為3,000~10,000mPa‧s的甲基纖維素、與低溫膠化劑、與溶媒。又，提供一種使用前述膠體化組成物之食品。
