Many functional requirements are met by the use of simple and complex carbohydrates in food. Carbohydrates offer a wide range of rheological and other properties, including solubility, cryoprotection, sweetening effect, hygroscopicity, crystallization inhibition, flavor encapsulation, and coating ability. These properties are based on chemical structure and interactions with other molecules through hydrogen bonding, ionic effect, and the formation of complexes with lipids and proteins. The ability to understand these properties directly affects the development of food products and processes. Thus, the functionality of carbohydrates in foods integrates precise knowledge of chemical structure and behavior with practical applications in the development and preparation of foods.