In order to ascertain if disaccharides, besides maintaining the membrane bilayer in a liquid crystalline phase, also obstruct the formation of ice which would damage the membrane structure, we have analysed the interaction mechanisms of trehalose, maltose, and sucrose with water, by performing density and ultrasonic velocity measurements at different concentration values. Secondly, to analyse the effects of trehalose, maltose and sucrose, on the hydrogen bond network of water, we have performed Raman scattering measurements on aqueous solutions of the three disaccharides as a function of concentration. In particular we have focused the attention on the intramolecular OH stretching contribution to evidence differences that could be sufficient to account for the different effectiveness as bioprotectors. What emerges from these studies is that the trehalose-water system, characterized, in respect to the other disaccharides, by the highest value of the hydration number, reveals an extensive destructuring effect on the adjacent water molecules.