To obtain a gel composition with a high sugar content and a low moisture content such as gummy jelly or chewing candy, having sufficient springiness with chewability, and also no stickiness to the teeth (improved in adhesion to the teeth) when chewing.

This gel composition with the sugar content of 70-90 wt.% comprises both of xanthan gum and Locust bean gum as gelling agents. The xanthan gum preferably contains at least 1 wt.% of acetyl group content, and also contains pullulan at the same time.