Molecular cuisine is also a user of the substance for its gelling properties, by which it becomes a delivery vehicle for flavours.
məlˈɛkjʊlɚ kwᵻzˈiːn ɪz ˈɔːlsoʊ ɐ jˈuːzɚɹ ʌvðə sˈʌbstəns fɔːɹ ɪts dʒˈɛlɪŋ pɹˈɑːpɚɾiz, baɪ wˌɪtʃ ɪt bɪkˌʌmz ɐ dᵻlˈɪvɚɹi vˈiəkəl fɔːɹ flˈeɪvɚz.