Carbohydrates are a broad class of organic compounds consisting of carbon, hydrogen, and oxygen, typically with the empirical formula (CH2O)n. They serve as primary energy sources in food and include monosaccharides like glucose, disaccharides like sucrose, and polysaccharides like starch and cellulose. In food science, they contribute to sweetness, texture, browning via Maillard reactions, and caloric content. Simple sugars are highly water-soluble and metabolize rapidly, while complex carbs provide sustained energy. They are essential macronutrients but excessive intake of refined carbs is linked to health issues like obesity. Chemically, they feature hydroxyl groups and can form rings or chains, acting as reducing agents in some forms.