To provide an acidic gelatinous food product for topping in which a part is taken off from the water, having suppressed animal smell characteristic of collagen and also having no damaging of the flavor characteristic of food by blending collagen peptide with the specified average molecular weight and also by blending hyaluronic acid and sodium each by a trace amount.

The acidic gelatinous food product for topping is blended at least one kind of gelling agent selected from agar, gellan gum, carrageenan, locust bean gum and gelatin, and collagen peptide, has a pH of 3.5 to 4.5, and is obtained in such a manner that a part is taken off from the water. The food product is characterized in that the average molecular weight of the collagen peptide is 2,000 to 8,000, hyaluronic acid is blended by 0.001 to 0.1%, and also, sodium is blended by 0.001 to 0.06%.