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Since the early ’70s Lamberti has introduced guar gum and its derivatives in its range of products. Originally they have been used as thickening and rheology modifiers agents for textile printing and then as performance additives in Construction and Coating formulations.

Over the years more competences and knowledge have been acquired and have allowed Lamberti to generally focus on natural hydrocolloids, among which the following are of major interest for Lamberti:
  • Guar Gum
  • Cassia Gum
  • Sesbania Gum
  • Locust Bean Gum
  • Tamarind Kernel Powder
  • Starch
  • Alginate
  • Xanthan Gum
This technological expertise has been coupled with the knowledge of the market of these raw materials, mainly located in India, by establishing strong relationships with key suppliers in order to ensure consistency and quality. As an obvious development, this practice has been recently integrated with a new factory for the production of guar.

Within the family of hydrocolloids, Guar Gum has a peculiar interest for Lamberti due to its availability in terms of volumes and opportunities as industrial uses. The high versatility of Guar Gum, and more in general of these hydrocolloids, explains its wide use both as it is and as a substrate for several kinds of chemical reactions that allow to modulate its properties and extend its possibilities of application (see picture below).

Through the close cooperation with customers and a highly structured and joint organisation based on R&D, production and sales departments, ready to meet the needs of the market, today Lamberti provides its skills and knowledge for manufacturing and development of these products in order to offer solutions to customers in a wide range of applications.

  • Depolymerization
  • Carboxymethylation
  • Hydroxyalkylation
  • Cationization
  • Hydrophobization
  • Crosslinking


  • Building
  • Civil Engineering
  • Cosmetics
  • Detergents
  • Mining
  • Oilfield Applications
  • Paints & Inks
  • Paper
  • Textile Industry - (sizing, printing)
  • Water Treatment
  • Food