A solution was prepared with a content of 50 mg maltose monohydrate and 0.1 mg polysorbate 80 per ml. Increasing amounts of L-arginine and L-phenylalanine in equal proportions (g/g) were then added to this. The solutions prepared in this manner were sterilized by filtration (0.22 μm cellulose nitrate filter) and then in each case 1 ml solution was filled into 2 ml vials and a freeze-drying stopper was placed on them. The samples prepared in this way were vacuum-dried in the same manner for 48 hours at 20° C. under reduced pressure. After the drying the water content of the samples was determined according to Karl-Fischer and the glass transition temperature was determined by means of differential thermoanalysis (Perkin Elmer DSC7—heating rate of the samples=10 K/min). The measured results show that the addition of certain amounts of the amino acids significantly changes the drying properties of the maltose. Above 7.5 mg of each amino acid the water content of the samples decreases significantly and the glass transition temperature increases correspondingly. At 10 mg each of L-arginine and L-phenylalanine values are achieved which cannot be increased further by further increasing the proportions of amino acid in the dry product. Increasing amounts of amino acids were added to the sugar solution containing 50 mg maltose monohydrate and 0.1 mg polysorbate 80 per ml. The products resulting after drying had the water contents and glass transition temperatures stated here.
