1. The composition in the form of a gel for the preparation of a food product, comprising: a) water in an amount of from 30 to 70% by weight of the whole composition, b) flavoring substances in an amount of from 1 to 40% by weight of the entire composition, c) salt in an amount of 10 to 25% by weight of the entire composition； and d) gelling agents in an amount of 0.2 to 5% by weight of the entire composition, where the gelling substances contain at least iota-carrageenan and xanthan. 2. The composition according to claim 1, in which the amount of gelling agents is 0.6-2% by weight of the entire composition. The composition according to claim 1, in which the ratio of iota-carrageenan and xanthan is in the range from 80:20 to 30:70, preferably in the range from 50:50 to 60: 40.4. A composition according to any one of claims 1 to 3, wherein the gelling agents further include starch or another type of carrageenan. The composition according to any one of claims 1 to 3, additionally containing fat in an amount of from 1 to 10% by weight of the entire composition. A composition according to any one of claims 1 to 3, further comprising maltodextrin or glucose syrup in an amount up to 40% by weight of the entire composition. The composition according to claim 1, in which the amount of water is in the range from 40 to 60%, preferably from 45 to 60%. The composition according to claim 1, in which the amount of flavoring substances is in the range from 1 to 30%, preferably from 5 to 15%. A gel composition for preparing a food product containing iota-carrageenan and xanthan, where the composition is adapted to melt when re-heated to a temperature of 75 ° C and to dissolve in boiling water in less than 2 minutes. 10. The composition according to claim 1 or 9, which is thermally reversible. 11. The composition according to claim 1 or 9, in which the food product is a sauce, soup, concentrated broth1. Композиция в форме геля для приготовления пищевого продукта, включающая:a) воду
