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Aero monas (A) gum, a stabilizer, and thickening agent of food, is composed of xylose, mannose, galactose, glucose, and mannuronic acid. Weight-average molecular weights M wand intrinsic viscosities [ry] of the unfractionated A gum and three fractions in water, 0.5 M NaCI aqueous solution and cadoxen were studied by light scattering and viscometry, Experimental results showed that A gum exists as an aggregate in 0.5 M NaCl aqueous solution and mainly as a single chain in cadoxen, The apparent aggregation number (Nap) of A gum in 0.5 M NaCl aqueous solution was ca. 22, and decreased with increasing sample molecular weight. Change of aggregation and disaggregation of A gum in 0.5 M NaCl aqueouslcadoxen mixtures occurred from 0 to 0.4 of voad (volume fraction of cadoxen), and was reversible. The stable aggregation of A gum in 0.5M NaCl aqueousl3% cadoxen mixture was achieved after 150min.

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