ABSTRACT
Carbohydrates comprise more than 90% of the dry matter of plants. As a result, they are abundant, widely available, and inexpensive. Carbohydrates are common components of foods, both as natural components and as added ingredients. Both the quantities consumed and the variety of products in which they are found are large. They have many different molecular structures, sizes, and shapes, exhibit a variety of chemical and physical properties, and differ in their physiological effects on the human body. They are amenable to both chemical and biochemical modification, and both modifications are employed commercially in improving their properties and extending their use.
