ABSTRACT
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Carbohydrates are ubiquitous. Every organism contains some carbohydrate. Carbohydrates can range from a simple monosaccharide to a large complex polysaccharide. Polysaccharides in combination with proteins, lipids, and nucleic acids play an important role in many plant and animal metabolic systems. Carbohydrates have many roles in food systems, where they function to provide avor, structure, and texture to food and nutritional bene ts to the consumer. This chapter attempts to address the role of common plant monosaccharides, oligosaccharides, and polysaccharides as ingredients in food systems by discussing their occurrence in plants, commercial processing, functionality, food uses, and healthful properties.
