How much solute is needed to inhibit the fluid to gel membrane phase transition at low hydration?

We present a quantitative study of the effect of sugars on the membrane gel–fluid phase transition as a function of sugar:lipid ratio. We show that the maximum effect occurs at around 1.5 sugar rings per molecule for both mono- and di-saccharides. We present a theoretical model to try to explain these results, and discuss the assumptions inherent in the model.