日本語
Food additive databasethickener / stabilizerChecked 2026-10-02

Rhamsan Gum ラムザンガム

Existing food additiveNot on the EU additive list
Purpose
thickener / stabilizer
On the label
“増粘剤（ラムザンガム）” (thickener (rhamsan gum)), “安定剤（ラムザン）” (stabilizer (rhamsan)), “ラムザン多糖類” (rhamsan polysaccharide), “増粘多糖類” (thickening polysaccharides) (when two or more polysaccharides are used)
Name in the List of Existing Food Additives
ラムザンガム (No. 310)
Source and production
Obtained from a culture broth of Sphingomonas bacteria (Sphingomonas sp.), with polysaccharides as the main component (the definition in the Japanese Standards of Food Additives; the definition in parentheses in the List of Existing Food Additives says it is obtained from a culture broth of Alcaligenes).

In Japan

  • A thickener and stabilizer obtained from a bacterial culture broth, with polysaccharides as the main component. There are no standards for use.
  • When used as a thickener, stabilizer, or gelling agent, it is written together with the purpose name, as in “増粘剤（ラムザンガム）” (thickener (rhamsan gum)). When two or more polysaccharides are used, they can be written together as “増粘多糖類” (thickening polysaccharides). Another name is “ラムザン多糖類” (rhamsan polysaccharide), and the short name is “ラムザン” (rhamsan).

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

  • It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.

When it is labeled under a shared name

Rhamsan Gum may be declared on the label in the same way as “増粘剤・安定剤・ゲル化剤”. See Thickener / stabilizer / gelling agent for details.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as thickener / stabilizer

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