The aim of the current paper was to investigate the effect of different temperatures, salts and sugars on dilute solution properties of Prunus armeniaca gum exudates (PAGE) as a starting point to evaluate the potential utilization of this novel source of hydrocolloids in food and pharmaceutical systems. Berry number and the slope of master curve indicated that PAGE samples in all evaluated conditions were in dilute domain without coil overlapping and entanglement. Furthermore, the slope power law model also demonstrated that the molecular conformation of PAGE in all tested temperatures was close to rode-like. On the other hand, PAGE samples had random coil conformation in the presence of sugars and ions studied. Activation energy and chain flexibility of PAGE were found to be 0.83 × 107 (J/kg) and 997.3, respectively. This result revealed that temperature has a slight effect on intrinsic viscosity of PAGE solution, implying this gum can be introduced as a promising ingredient in food formulation that need to high stability against temperature. The data obtained in the present study and results thereof can be useful when considering the effect of additives generally used in food products and/or processing parameters like temperature in food systems.

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