Polyols

POLYOLS IN FOOD SCIENCE

Sugar Alcohol s, a class of polyols, are commonly added to foods because of their lower caloric content than Sugar s; however they are also generally less sweet, and are often combined with high intensity Sweetener s . They are also added to Chewing Gum because they are not metabolized (ie broken down) by bacteria in the mouth, so they do not contribute to Tooth Decay . Maltitol , Sorbitol and Isomalt are some of the more common types. Sugar alcohols may be formed under mild reducing conditions from their analogue Sugar s.

POLYOLS IN POLYMER CHEMISTRY

In Polymer Chemistry polyols are Polymer s or Monomer s with Hydroxyl Functional Group s available for Organic Reaction s. Polymeric polyols may be Polyether s such as Polyethylene Glycol , Polypropylene Glycol , or Polytetrahydrofuran . Another class of polymeric polyols is the Polyester s. A specialist class of polyol is the Hydroxyl-terminated Polybutadiene s. These polyols are extensively used in formulations for Polyurethane s. Monomeric polyols include Pentaerythritol and Glycerin .

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