The present investigation was aimed at obtaining a sulfated derivative of gum obtained from partially ripe fruits of Aegle marmelos employing the ultrasonication technique. Elemental analysis and FTIR-ATR studies confirmed successful sulfation. The molarity of sulfuric acid exerted maximum influence on the degree of substitution followed by reaction temperature and reaction time. https://parisnaturalfoodes.shop/product-category/spirulina-blue-green-algae/