poliolu

Poliol, or polyol, is a term used in chemistry to describe a compound that contains multiple hydroxyl (-OH) groups. In polymer science, polyols are key building blocks for producing polyurethanes, polyesters, and other polymers. In nutrition and food science, the similar-sounding term polyol can refer to sugar alcohols, which are used as low- or zero-calorie sweeteners.

Industrial polyols are typically categorized by their chemical structure and synthesis method. Polyether polyols are formed by polymerizing ethylene oxide, propylene oxide, or their mixtures with a starter molecule that provides multiple active sites. Polyester polyols are produced by reacting diacids or anhydrides with polyols, often resulting in materials with good mechanical properties and weather resistance. Bio-based or natural polyols derive from vegetable oils, fats, or carbohydrates and are increasingly used to improve sustainability profiles. Common polyols include glycerol (a triol), pentaerythritol (a tetraol), and various diols, triols, and higher-functionality alcohols.

Applications of polyols are broad. In polyurethane technology, polyols react with isocyanates to form flexible and rigid foams, coatings, elastomers, adhesives, and sealants. They are also used in plasticizers and lubricants, as well as in cosmetics and personal care products as humectants or emollients. On the nutrition side, sugar alcohols such as xylitol, sorbitol, and mannitol serve as sweeteners and bulking agents; they are generally less sweet than sucrose but can cause digestive effects at high intake.

Safety and environmental considerations vary by type. Industrial polyols may be irritants or sensitizers, while sugar alcohols can cause gastrointestinal discomfort in large amounts.