A gelling composition comprises a blend selected from the group consisting of gellan (A)/K-carrageenan (B)/mannan (C) in weight ratios of about 80:20 to 10:90 of (B):(C); and about 95:5 to 20:80 of (A):((B)+(C)). A gelled food product comprises a matrix having 0.1 to 5.0 wt% of the above blend with respect to the weight of the product and at least one food ingredient dispersed therewithin. A method of preparing a high-modulus, low-brittleness gelled food product comprises dispersing at least one food product in a solution containing a gelling amount of the above blend and allowing for said composition to form a gelled matrix with the product dispersed therewithin.
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