The small intestine absorbs three types of carbohydrate products: glucose, galactose, and fructose. Starch digestion begins in the mouth and is aided by salivary amylase. The small intestine is where the bulk of carbohydrate digestion takes place. Starches are polymers of sugars linked together. When broken down into their component sugars, starches are able to be absorbed by specific receptors on the surface of intestinal cells. These sugars are then processed by enzymes present in the liver and turned into glycogen, which is stored in the liver, or else converted directly into blood sugar - glucose. Starch is found in plants and consists of two main components: amylose and amylopectin. Amylose is a linear molecule made up of many long chains of glucose molecules connected together. This structure makes it difficult for enzymes to break them down so they cannot be completely digested in the stomach. Amylopectin has a branched chain structure composed of several shorter chains of glucose molecules attached together. It is this property that allows the enzyme alpha-amylase to break down amylopectin more easily than other carbohydrates such as maltodextrins which contain only glucose molecules linked together. After breaking down into monomers in the digestive system, both amylose and amylopectin can be absorbed by the small intestine.