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Polyols are a broad class of organic compounds containing multiple hydroxyl (-OH) groups, which defines their chemistry and versatile applications. They are categorized into two main types: sugar polyols (or sugar alcohols) like sorbitol and xylitol, used primarily as low-calorie sweeteners in food; and polymeric polyols, which are the essential chemical building blocks for polyurethane production. These polymeric polyols, which include polyether polyols and polyester polyols, are typically viscous liquids produced by reacting initiators and monomers. Their molecular structure, including the length of the polymer chain and the number of reactive hydroxyl sites, determines the final properties of the polyurethane material they will create, such as flexibility, rigidity, and density.

The primary industrial use of polymeric polyols is in the manufacture of polyurethanes (PUs), one of the most versatile polymer families. When polyols are reacted with diisocyanates in a controlled process, they form the familiar PU polymer network. By selecting different polyols, manufacturers can produce an immense range of products. Flexible polyether polyols are used to make soft foams for mattresses, car seats, and furniture cushions. Rigid polyols create insulating foam for building panels and refrigerators. Beyond foam, polyols are key in producing durable elastomers for wheels and rollers, coatings, adhesives, and sealants. Meanwhile, in the food industry, sugar polyols provide sweetness without promoting tooth decay and have a lower glycemic impact, making them common in sugar-free chewing gum, diabetic-friendly foods, and "keto" products. This dual role in industrial polymers and food science underscores the remarkable utility of polyol chemistry.