In practice, as long as protein formulation maintains vitrified, sugars that are smaller and molecularly more flexible experience less steric hindrance, enabling them to establish a greater number of hydrogen bonds with the protein and subsequently exhibit enhanced stabilization of the protein. A combination of disaccharides and polysaccharides can be a potential strategy to provide a reduction in mobility with adequate interaction between sugar and protein and increase the Tg of solid formulation simultaneously. However, some precaution is still needed for dextran application as the glycation by free terminal glucose of dextran can lead to aggregations. As such, it is important to exercise caution regarding the amount and ratio of these components.