Polyols

The development of high quality foods to support health, convenience and well-being is a continuous process of improvement and creativity. A quality lifestyle is a priority for many consumers. On one side consumers look for good health and weight control. On the other lies the lure of the biscuit aisle and the calorie-rich desserts and sauces.

Cargill’s polyols have become essential ingredients in a wide range of food applications, both for their functional, sensorial as well as nutritional properties. They offer flexibility of functionality, while ensuring controllability and consistent final performance.

Polyols, or sugar alcohols, are polyhydric alcohols produced by hydrogenation or fermentation of different carbohydrates. Chemically, polyols are derived from mono- and disaccharides.

Most polyols occur naturally in a variety of food products like vegetables, fruits and mushrooms. They are also regularly present in fermented foods like wine or soy sauces. Polyols are therefore a normal constituent of the human diet.

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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.