PURPOSE: To depress a melting point and a gel point of an aqueous gel of carrageenan or furcellaran without damaging properties such as elasticity, taste, etc. and to save heat and operation time, by adding a specific amount of a sodium phosphate to an aqueous gel of carrageenan or furcellaran, blending them uniformly.

CONSTITUTION: An aqueous gel of carrageenan and/or furcellaran is blended uniformly with a sodium phosphate (e.g., sodium hexametaphosphate, sodium pen tapolyphosphate, etc.) in an amount to give ≤twice (preferably 2W1/50 times) that of the aqueous gel as an auxiliary to depress a melting point, so that the melting point of the gel is depressed.

EFFECT: A melting point of a mixture of the aqueous gel, fruit juice, coffee, etc. is raised higher than the melting point of the natural melting point, but the degree of the rise is suppressed to the minimum. This aqueous gelations substance is easily released from a container and its shape slightly collapses.