The therapeutic advantages of molecular gastronomy offer dignified and satisfying alternatives to eating for those with chewing and swallowing difficulties. Food thickeners have a variety of uses in a clinical setting. Thickened liquids can be prepared from pureed food—Smoothfoods offer nutritional alternatives to aid with calorie consumption and maintain hydration. Jellied liquids can be formed to look like the food flavors they impart: peas, for instance, or meats. Foaming agents introduce flavor essences for those unable to ingest solids.