Polysaccharides are polymeric carbohydrates composed of long chains of monosaccharide units, typically glucose, linked by glycosidic bonds. They function as energy storage molecules such as starch and glycogen or as structural components like cellulose and chitin. In food science and culinary applications, polysaccharides serve as thickeners, gelling agents, stabilizers, and sources of dietary fiber. Their properties vary widely depending on the specific type, degree of branching, and molecular weight. They are generally non-toxic, biodegradable, and play essential roles in nutrition and food texture modification across numerous plant- and animal-derived ingredients.