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.
