Sorption isotherms were obtained for a range of lipid/sugar/water mixtures. These were analysed using a simple hydration forces formalism. The results demonstrate that this simple analysis can be used to estimate dehydration parameters for these relatively complex systems. This in turn provides some insight into the location and role of sugars in the hydration behaviour of lipid systems. The relevance of these results to the phase behaviour of lipid/sugar mixtures during dehydration are discussed
