Carbohydrates are divided into monosaccharides, disaccharides, oligosaccharides and polysaccharides; among monosaccharides it is important to remember the dextrans and cyclodextrins of biotechnological origin, the result of the biotransformation of a substrate by bacteria; dextrans are important in the formulation of preparations suitable for overcoming hemorrhagic shocks, this because they have plasma-like consistency and physiology; dextrans are also useful in the formulation of eye drops. Cyclodextrins are used in micro-encapsulation for the aromatization of tea.
Among the carbohydrates it is important to remember also the maltodextrins, fruit of the partial hydrolysis of starch, used as thickeners in the preparation of baby food, or as granulants or additives in dietary preparations. Homogeneous polysaccharides are also of some importance; regarding the vegetable kingdom we consider starch and cellulose.
