polyoli

Polyols, or polyoli in some languages, are organic compounds containing more than one hydroxyl (-OH) group per molecule. In common usage, the term often refers to sugar alcohols, a class derived from sugars by catalytic hydrogenation and used as reduced-calorie sweeteners and functional ingredients. Typical examples include glycerol (a triol), sorbitol, mannitol, xylitol, and erythritol.

Production and structure: Polyols range from diols to higher polyols. Industrially, many are produced by catalytic hydrogenation of carbohydrates (for example, glucose to sorbitol, xylose to xylitol). Erythritol is mainly produced by fermentation, while glycerol is also produced in large quantities as a byproduct of biodiesel production.

Applications: In foods they provide sweetness with fewer calories and also act as bulking agents and humectants. They are widely used in dental care products for their non-cariogenic properties and as pharmaceutical excipients. In polymer chemistry, polyols serve as reagents and chain extenders in polyurethanes, polyesters, and polyethers.

Properties and safety: Polyols are highly polar and water-soluble; sweetness and caloric value vary among members. Many have a cooling sensation on dissolution. Excessive intake can cause gastrointestinal discomfort or laxative effects, though tolerance varies by compound (erythritol is often better tolerated). Some polyols, such as xylitol, offer dental health benefits but are toxic to certain animals. They are regulated as food additives and ingredients with specified usage limits.