Polyols, also known as sugar alcohols, are a group of low-calorie sweeteners commonly used as sugar substitutes in food and beverages. These compounds occur naturally in certain fruits and vegetables or can be produced through the hydrogenation of sugars. Polyols are valued for their ability to provide sweetness while imparting fewer calories and less impact on blood sugar levels compared to sucrose (table sugar). Polyols are often used as alternatives to sugar in products targeted at individuals with diabetes or those following low-carbohydrate or low-calorie diets. They offer various functional properties, including sweetness, texture enhancement, moisture retention, and bulking effects. Additionally, polyols are less fermentable by oral bacteria, making them tooth-friendly and less likely to contribute to tooth decay.