Mortars are traditionally made from a mixture of sand, a binder and water. However, modern factory-made mortars are currently, very complex materials. Indeed, to exhibit various properties from the fresh paste to the hardened material, mortar formulations are composed of many mineral and organic admixtures. Among organic admixtures, polysaccharides are widely used in mortar formulation to improve water retention capacity of the freshly-mixed materials. The water retention capacity is an essential property of mortars to enhance cement hydration and its adhesion to a substrate. Moreover, many polysaccharide admixtures, acting as viscosity-enhancing agents, prevent segregation and improve the homogeneity and workability of cement-based system. Indeed, the viscosity of the system strongly increases using polysaccharides. Nevertheless, polysaccharides, as sugars, act on cement hydration. The main drawback is the retarding effect in hydration mechanism and setting-time of the cement. The aim of this study is to focus on the effect of guar gum derivatives on fresh state properties of Portland cement-based mortars, such as water retention, rheological behavior and the hydration delay. This work focuses on the guar gum derivatives since their manufacturing process is low pollutant and they provide very good properties to cement-based mortars. The results highlight that the chemical composition of guar gum derivatives (MS, DS, additional alkyl chain) are the key levers to improve water retention of mortars and to adapt the rheological behavior of the cementitious paste to a specific application.