Polyols are a catch-all for chemical compounds containing multiple hydroxyl groups. In two technological disciplines polyols have special meaning: food science and polymer chemistry. A chemical compound is a chemical substance formed from two or more elements, with a fixed ratio determining the composition. ... Hydroxide is a functional group consisting of oxygen and hydrogen: -O−H It has a charge of 1-. The term hydroxyl group is used when the functional group -OH is counted as a substituent of an organic compound. ... Food science is a discipline concerned with all aspects of food - beginning after harvesting, and ending with consumption by the consumer. ... Polymer chemistry or macromolecular chemistry is a multidisciplinary science that deals with the chemical synthesis and chemical properties of polymers or macromolecules. ...

Polyols in Food science

Polyols are generally known as sugar-free sweeteners. They are carbohydrates but they are not sugars. Unlike high potency sweeteners like aspartame which is used in very small amounts, polyols are used in the same quantity as sucrose. Chemically, polyols are considered polyhydric alcohols or sugar alcohols because part of their structure resembles sugar and part is similar to alcohols. However, these sugar-free sweeteners are neither sugars nor alcohols. It has been suggested that this article or section be merged with Sugar substitute. ... Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein. ... A sugar is a carbohydrate which is sweet to taste. ... Aspartame is the name for the artificial, non-carbohydrate sweetener, Aspartyl-phenylalanine-1-methyl ester; i. ... Sucrose is the common chemical name for table sugar. ...

They are derived from carbohydrates whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. In chemistry, a carbonyl group is a functional group composed of an atom of carbon double-bonded to an atom of oxygen. ... kjhfckjdsvsdv ... A ketone is either the functional group characterized by a carbonyl group linked to two other carbon atoms or a compound that contains this functional group. ... Hydroxide is a functional group consisting of oxygen and hydrogen: -O−H It has a charge of 1-. The term hydroxyl group is used when the functional group -OH is counted as a substituent of an organic compound. ...

The most widely used polyols are sorbitol, mannitol, and maltitol. Sorbitol is derived from glucose, mannitol from fructose, and maltitol from high maltose corn syrup. Sorbitol, also known as glucitol, is a sugar alcohol the body metabolises slowly. ... Mannitol or 1,2,3,4,5,6-hexanehexol (C6H8(OH)6) is a vasodilator which is used mainly to reduce pressure in the cranium, and to treat patients with oliguric renal failure. ... Maltitol, or 4-O-α-D-glucopyranosyl-D-glucitol, is a sugar alcohol (polyol) used as a replacement sweetener for low calorie foods. ... Fructose is a simple sugar (monosaccharide) found in many foods and one of the three most important blood sugars along with glucose and galactose. ... Maltitol, or 4-O-α-D-glucopyranosyl-D-glucitol, is a sugar alcohol (polyol) used as a replacement sweetener for low calorie foods. ...

Although Polyols are derived from sugars, they are not processed by the body like sugars. Polyols have many advantages such as reduced calories as compared to sugar, reduced insulin response, ability to be labeled "sugar-free" and "no sugar added", do not promote tooth decay, and do not brown in bakery applications (i.e. no Maillard reaction). The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. ...

Polyols are used mostly in confectionery, food, oral care, pharmaceutical, and industrial applications. Some characteristics of polyols are fewer calories, pleasant sweetness, ability to hold moisture, and improved processing. Polyols serve as humectants, bulking agents, and freeze point depressants. Polyols are versatile ingredients, used in a variety of applications to provide value-adding properties. The term confectionery refers to food items rich in sugar. ... A humectant is a hygroscopic substance that is used as a food additive. ...

Applications

Polyols have been successfully used in food and confectionery applications for more than 30 years. Originally introduced in sugar-free candies for diabetic diets, polyols have gained wide acceptance for enhancing processing, stability, shelf-life, and texture in sugar applications as well.

Mannitol is often used in chewing gum as a plasticizer and as a dusting agent in stick gums. Sorbitol is a bulking agent and plasticizer in products like sugar-free gum and mints, and is often used as a humectant in baked goods and nutritional bars. Plasticizers are plastic additives, most commonly phthalates, that give plastics flexibility and durability. ...

In sugar-free applications, polyols such as crystalline maltitol, maltitol syrup, or polyglycitols can be found in sugar-free candy, chocolates, cookies, cakes, cookies, ice cream, icings, fillings, and no sugar added jams. Maltitol is the polyol most suited as a sucrose replacer, and SPI Polyols has a maltitol syrup or polyglycitol to replace any full sugar syrup in your formulation.

Polyols are used in toothpaste and mouthwashes for a variaty of functions such as bodying/bulking agent, crystallization inhibitor, flavoring agent/sweetener, humectant, shelf-life extender

In cosmetics, polyols are used in lotions, moisturizers, soaps, shampoos, and other hair care products to provide conditioning, gloss, humectancy, and texture.

Polyols’ industrial use aids in the production of polyurethanes, adhesives, papermaking, joint compound, tabacco, and many other applications. Their use as antistatic, chelating, and cross linking agents, as well as, a gloss enhancer, humectant, and plasticizer promote better quality for many finished products. A polyurethane is any polymer consisting of a chain of organic units joined by urethane links. ...

Polyols in polymer chemistry

In polymer chemistry polyols are polymers with hydroxyl functional groups available for organic reactions. Polyols are mostly polyethers such as polyethylene glycol, polypropylene glycol or polytetrahydrofuran. These polyols are extensively used in formulations for polyurethanes. Polymer chemistry or macromolecular chemistry is a multidisciplinary science that deals with the chemical synthesis and chemical properties of polymers or macromolecules. ... A polymer is a generic term used to describe a substantially long molecule. ... Hydroxide is a functional group consisting of oxygen and hydrogen: -O−H It has a charge of 1-. The term hydroxyl group is used when the functional group -OH is counted as a substituent of an organic compound. ... In ecology functional groups are collections of organisms based on morphological, physiological, behavioral, biochemical, or environmental responses or on trophic criteria. ... Organic reactions are chemical reactions between organic compounds. ... Ether is the general name for a class of chemical compounds which contain an ether group — an oxygen atom connected to two (substituted) alkyl groups. ... Chemical structure of the polymeric polyethylene glycol Polyethylene glycol (PEG) and polyethylene oxide (PEO) are polymers having an identical structure except for chain length and end groups, and are the most commercially important polyether. ... A polyurethane is any polymer consisting of a chain of organic units joined by urethane links. ...

References

• http://www.spipolyols.com Website
• http://polyols.synair.com Website