Polysaccharides are complex carbohydrates composed of long chains of monosaccharide units, primarily glucose, linked by glycosidic bonds. Common examples include starch, cellulose, and glycogen. They serve as energy storage (starch, glycogen) or structural components (cellulose in plants). In food science, they contribute to texture, viscosity, and stability in spices and culinary applications. Chemically, they exhibit high molecular weights ranging from thousands to millions of daltons and can form helical or fibrous structures. They are generally non-volatile solids that decompose upon heating rather than melting or boiling cleanly. Solubility varies by type: amylose is soluble in hot water while cellulose is insoluble. They play critical roles in digestion, fermentation, and as dietary fiber.