Carbohydrate modification refers to the chemical alteration of carbohydrate molecules to enhance their properties or functions. This process can involve adding or removing functional groups, changing the structure, or altering the molecular weight of the carbohydrates. Such modifications can improve solubility, stability, and bioavailability, making them more useful in various applications. These modified carbohydrates are often used in food products, pharmaceuticals, and biotechnological processes. For example, starch can be modified to create maltodextrin, which is commonly used as a thickener or sweetener. Additionally, glycoproteins can be engineered for improved therapeutic effects in medical treatments.