The rheological properties exhibited by gums make its use in applications interesting,
such as foods, cosmetics, enhanced oil recovery, or constructions materials. Regardless of application
field, the effect of temperature on these properties is of great importance, since these properties can
be modified and cause the gum not to be useful for those conditions. Diutan and rhamsan gums are
biopolymers, belonging to the sphingans, with similar structures which differ in the substituents of
their side chains. It is known that both gums exhibit suitable viscoelastic properties and flow behavior
when used as a stabilizer, gelling agent, or thickener. Both gums are widely used in food industry,
personal care products, construction materials, oil operations, etc. For this reason, to know the effect
of the temperature on their rheological properties is very helpful. For this purpose, small amplitude
oscillatory shear measurements and flow curves, as a function of the temperature from 10 C to
60 C, have been performed, and the results obtained for both gums compared. The obtained results
provide interesting information from an industrial point of view, since they reveal that the rheological
properties remained almost unaltered in the temperature range assessed with diutan gum aqueous
solutions, being slightly more viscous and viscoelastic than rhamsan gum solutions.Spanish Ministerio de Economía y Competitividad (MINECO) and FEDER, UE project CTQ2015-70700-
