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Rhamsan gum produced by Sphingomonas spp. RH‐1 under aerobic conditions using glucose‐containing medium. Rhamsan gum has a similar backbone like all sphingans consisting of glucose, glucuronic acid, and rhamnose; and the difference lies with the side chain present, which in the case of rhamsan are a O,6‐linked glucosyl disaccharide linked by β(1,6) linkages. Rhamsan under temperature higher than 100 °C can maintain high viscosity and thermostability. Due to its ability to tolerate high phosphate and sodium chloride concentration, it has a broader application in the food industry. Rhamsan has been approved as a food additive by the Japanese Ministry of Health and Welfare in 1996 [21].