POLYOLS: PROPERTIES AND SYNTHESIS

Abstract

Introduction:
Polyols are a group of sweeteners that serve as precursors for many interesting products. They are produced by catalytic hydrogenation of monosaccharides or mixtures thereof in the presence of metallic catalysts, or by fermentation using microorganisms. Sorbitol, mannitol, and xylitol are three of the best-known polyols due to their widespread use in different industries.
Objective:
To review the literature regarding the industrial production and properties of three polyols of interest: sorbitol, mannitol, and xylitol.
Materials and Methods:
A bibliographic review was conducted using Google Scholar and ResearchGate, prioritizing recent publications. Synthesis routes were compared and the properties of the selected polyols were summarized.
Results and Discussion:
Sorbitol is considered a platform molecule. It is used in the production of food, pharmaceuticals, and polymers. Its production is based on the catalytic hydrogenation of glucose. Mannitol is less soluble and less sweet than sorbitol, with low hygroscopicity. It is produced by the hydrogenation of fructose or mannose, either enzymatically or by microbial fermentation. Xylitol has a sugar-like taste and anticariogenic properties. It is used in the production of chewing gum, dental products, and cosmetics. It is obtained by the hydrogenation of xylose, although the biotechnological route offers greater selectivity and sustainability.
Conclusions:
Polyols are healthy alternatives to sugar with applications in multiple industries. Sorbitol, mannitol, and xylitol stand out for their functional properties and health benefits. Biotechnological routes are emerging as more sustainable options compared to traditional chemical processes.