Packaging is an essential step for protection of organoleptic, nutritional, and sanitary properties of foodstuffs from production to consumption. Different kinds of packaging materials are used in three types of coatings, films, and containers and they can be divided into two types of synthetic and biodegradable. The accumulation of various non-degradable synthetic materials, especially the various types of packaging materials in nature, has led to the use of biodegradable polymers derived from various agricultural products in recent years. Accordingly, the purpose of this study was to investigate the possibility of producing a biodegradable film from a new source known as opopanax gum, obtaining the film formulation, and investigating its physical and mechanical properties. Opopanax gum was purified after two extraction steps and the film was prepared with 4% gum solution and 2.5% glycerol in deionized water. The apparent viscosity of the film solution was measured using a Brookfield viscometer in three shear forces. Increasing the viscosity by increasing shear rate shows the non-Newtonian shear thickening behavior of the solution. Thickness of the prepared film was 0.468 ± 0.044 mm. This represents the high thickness of this film compared to other edible films. The contraction ratio obtained from opopanax gum film was -0.267 ± 0.095. The minus indicates an increase in sample thickness after drying, which can be due to the production of water vapor pressure inside the film during drying. The average moisture content of film was 12.49 ± 1.366%. The film solubility test showed that this film dissolves completely in water after 4 minutes. Water vapor permeability (WVP) of opopanax film was 25.059 ± 0.623, which is relatively higher than other edible films due to the high percentage of gum and softener in the formulation of this film. The tensile strength and the elongation percentage at break point obtained for opopanax gum film were 0.376 ± 0.124 MPa and 350.625±108.599, respectively. The opacity percentage of the film was 15.633 ± 0.404, which indicates the desirable clarity of the film. The color parameters obtained for the film shows the fairly bright color and the red and yellow tint of this film. The average contact angle for the film was 34.618 ± 1.992, which can be said that the film is relatively sensitive to humidity. The X-ray diffraction spectrometer pattern showed the semi-crystalline structure of the film. Two endothermic peaks and two exothermic peaks were observed in the DSC thermograms. The thermal analysis of the film also showed 4 mass losses. The structure of the film was investigated using Atomic Force Microscopy. The FTIR test showed that the main part of the film is polysaccharide. The total results from different experiments showed that opopanax gum has the ability to form film. However, opopanax gum is not alone desirable to produce edible film due to its high thickness, high solubility in water, high permeability to water vapor and poor mechanical properties. Therefore, it could be an appropriate option for combining with other films to enhance biodegradability of the films. Keyword : edible film, gum, opopanax.