Provided is a gelling composition capable of keeping a gel state in a food even when the food heated at 75° C. is cooled to around 45° C. 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° C.) at 75° C. 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° C.) of 2,000 to 3,600 Pa when the temperature of the aqueous solution is returned from 75° C. to 45° C., and a 2.0% by weight aqueous solution of which has a viscosity at 20° C. 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.
