A recently developed polysaccharide gum produced by bacterial fermentation, now commercially available, was investigated as a potential emulsifying agent for pharmaceutical systems. Mineral oil emulsions having a fixed oil to water ratio were prepared using concentrations of the new gum ranging from 0.1 to 0.9 per cent. Emulsions containing 5 to 40 per cent acacia were also prepared and served as a basis for comparison. Rheological measurements, particle size studies, and organoleptic observations were performed on all the emulsions. A Stormer viscosimeter was used to obtain the flow properties, while a standard microscopic technique was employed for the particle size analysis. The results showed the plastic nature of the emulsions prepared with the new gum and the existence of a definite yield value. These emulsions showed good over-all stability over a period of 6 months, with little change in viscosity or particle size. The general appearance of the emulsions containing the new gum was creamier than that of those prepared with acacia, and the emulsions containing more than 0.2 per cent of the polysaccharide exhibited no phase separation after 6 months.