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(Science: biochemistry) polymers of (arbitrarily) more than about ten monosaccharide residues linked glycosidically in branched or unbranched chains. Any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules.A complex carbohydrate consisting of many smaller monosaccharide components. Their physical properties are as follows: (a) polysaccharides are not sweet in taste. (b) They are insoluble in water. © They cannot be crystallised but formed amorphous mass ifdesiccated. (d) They are compact and not osmotic active in cells. (e) They can be extracted to form white powder.