Carbohydrates are widely distributed in nature and are considered important food components, as they are a source of energy for the organism, structural materials (starch, glycogen, cellulose), and taste and ¦avor factors as well. Carbohydrates are formed in plants through photosynthesis (Equation 2.1) and can be used as a saving material in the form of starch. In animal tissues/organisms, carbohydrates are respectively found in the form of glycogen.