Hydrocolloid Compatibility Matrix
See which hydrocolloids work well together for gels, foams, and sauces.
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Tsp to Grams & Tbsp to Grams Conversion Chart (50+ Ingredients + Free PDF)
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Updated February 16, 2026
Use this conversion chart to quickly convert teaspoons (tsp) to grams and tablespoons (tbsp) to grams for more than 50 ingredients.
Whether you’re starting out as a cooking novice or you’re already a pro, measurements matter. Converting teaspoons (tsp) and tablespoons (tbsp) to grams is especially important for hydrocolloids and modernist ingredients, small dosing errors can swing texture from perfect to gummy, runny, or overly firm.
This reference is part of my Food Science Explained series, which breaks down how ingredients function in real-world cooking and formulation.
Quick Answer: Modernist Conversion Table
Use the ingredient-specific chart below to translate teaspoons and tablespoons into grams, especially for xanthan gum, sodium alginate, agar agar, lecithin, and pectin. For best accuracy, weigh in grams. If you must use spoons, fill and level (do not pack powders).
| Ingredient | 1 tsp | 1 tbsp | Why It Matters |
|---|---|---|---|
| Xanthan Gum | 3.1 g | 9.3 g | Potent thickener—overuse can feel slimy. |
| Sodium Alginate | 2.5 g | 7.5 g | Spherification depends on precision. |
| Agar Agar | 2.5 g | 7.5 g | Strong gelling agent—small shifts change firmness. |
| Calcium Chloride | 4.0 g | 12.0 g | Very strong—dose carefully and dissolve fully. |
| Sunflower Lecithin (Powder) | 1.6 g | 5.0 g | Emulsifier—start low, then scale. |
| Citric Acid | 3.8 g | 11.4 g | Acidity shifts fast—measure for repeatability. |
For complete ingredient coverage, use the full reference table below.
How to Use These Tables (So Your Results Repeat)
Best practice: Weigh ingredients in grams using a digital kitchen scale. Spoon-based measurements vary with humidity, grind, and how the spoon is filled.
- If you must use spoons: fill and level (do not pack powders).
- For hydrocolloids: small changes can cause big texture shifts, start low and adjust in small increments.
- Scaling recipes? Use our free food calculators to stay consistent.
Water-Equivalent Spoon Approximations (Quick Kitchen Reference)
These values are useful for water-like liquids and general kitchen estimating. They are not reliable for powders. For powders and hydrocolloids, use the ingredient table below.
| Volume | Approx. Weight (Water) | Notes |
|---|---|---|
| 1 tsp | ~5 g | Good for water-like liquids (not powders). |
| 1 tbsp | ~15 g | Good for water-like liquids (not powders). |
| 1/4 cup | ~60 g | Water-equivalent reference. |
| 1/3 cup | ~80 g | Water-equivalent reference. |
| 1/2 cup | ~120 g | Water-equivalent reference. |
| 1 cup | ~240 g | Water-equivalent reference. |
Jump to Ingredient (tsp → g / tbsp → g)
Use these quick links when you only need one ingredient’s teaspoon/tablespoon weight.
Ingredient Weight Reference (per Teaspoon & Tablespoon)
How to use this table
- Best accuracy: weigh in grams using a digital scale.
- If using spoons: fill and level (don’t pack powders).
- Expect variation: humidity, grind, and brand can change spoon weights.
- Hydrocolloids are high-impact: small changes can noticeably alter texture.
| Ingredient | Grams per Tsp | Grams per Tbsp | Ingredient | Grams per Tsp | Grams per Tbsp |
|---|---|---|---|---|---|
| Agar Agar (tsp → g / tbsp → g) When to use: for vegan gels and hot applications. Small dosing changes can swing texture, use a scale when possible. | |||||
| Agar Agar | 2.5 g | 7.5 g | |||
| Locust Bean Gum (tsp → g / tbsp → g) When to use: for creamy mouthfeel in dairy and frozen desserts, often paired with other gums. | |||||
| Locust Bean Gum | 3.4 g | 10.2 g | |||
| Low-Methoxyl Pectin (tsp → g / tbsp → g) When to use: for low-sugar jams and calcium-set gels. Pectin type matters—measure and follow the right formula. | |||||
| Amidated Low Methoxyl Pectin | 2.6 g | 7.8 g | Maltodextrin | 2.8 g | 8.4 g |
| Acacia (Gum Arabic) | 1.3 g | 5.3 g | Methylcellulose HV | 1.2 g | 3.6 g |
| Banana Powder | 2.8 g | 8.4 g | Methylcellulose LV | 1.4 g | 4.2 g |
| Calcium Carbonate | 3.0 g | 9.1 g | Pear Powder | 2.8 g | 8.4 g |
| Calcium Chloride (tsp → g / tbsp → g) When to use: for spherification baths and crisp pickles. It’s powerful—dose carefully and dissolve fully. | |||||
| Calcium Chloride | 4.0 g | 12.0 g | Pineapple Powder | 2.8 g | 8.4 g |
| Calcium Lactate | 2.7 g | 8.1 g | Potassium Alginate | 4.1 g | 12.3 g |
| Calcium Lactate Gluconate | 3.1 g | 9.3 g | Propylene Glycol Alginate (PGA) | 2.9 g | 8.7 g |
| Citric Acid (tsp → g / tbsp → g) When to use: for balancing acidity and preserving flavor brightness. Small changes shift taste quickly—measure precisely. | |||||
| Citric Acid | 3.8 g | 11.4 g | Raspberry Powder | 2.8 g | 8.4 g |
| Sodium Alginate (tsp → g / tbsp → g) When to use: for spherification and controlled gelation. Dose precisely—small errors change set speed and texture. | |||||
| Sodium Alginate | 2.5 g | 7.5 g | Sodium Citrate | 4.1 g | 12.3 g |
| Gellan Gum F | 2.0 g | 6.0 g | |||
| Gellan Gum LT100 | 1.7 g | 5.1 g | |||
| Sodium Citrate (tsp → g / tbsp → g) When to use: for emulsified cheese sauces and buffering acidity. It can change melt behavior—measure to repeat results. | |||||
| Sodium Citrate | 4.1 g | 12.3 g | |||
| Guar Gum (tsp → g / tbsp → g) When to use: for cold-thickening and soft viscosity in dairy, smoothies, and gluten-free baking. | |||||
| Guar Gum | 2.6 g | 7.8 g | Lecithin (Soy vs Sunflower) | 1.9 g | 5.8 g |
| Gum Arabic | 1.3 g | 5.3 g | Strawberry Powder | 2.8 g | 8.4 g |
| Carrageenan (Iota) (tsp → g / tbsp → g) When to use: for soft, elastic gels and dairy/plant-based systems where flexibility matters. | |||||
| Iota Carrageenan | 2.5 g | 7.5 g | Sunflower Lecithin Powder | 1.6 g | 5.0 g |
| Sunflower Lecithin (tsp → g / tbsp → g) When to use: for emulsifying dressings, chocolate, and sauces. It’s potent—start low and scale up. | |||||
| Sunflower Lecithin Powder | 1.6 g | 5.0 g | |||
| Carrageenan (Kappa) (tsp → g / tbsp → g) When to use: for firmer gels, especially with dairy. Salt and potassium influence texture—dose carefully. | |||||
| Kappa Carrageenan | 1.8 g | 5.4 g | Tara Gum | 2.8 g | 8.4 g |
| Konjac Gum (tsp → g / tbsp → g) When to use: for elastic gels and noodle-like textures. It hydrates strongly—avoid dumping and clumping. | |||||
| Konjac Gum | 3.2 g | 9.6 g | |||
| Xanthan Gum (tsp → g / tbsp → g) When to use: for stabilizing and thickening sauces, dressings, and gluten-free baking. Overuse can turn slimy—measure carefully. | |||||
| Xanthan Gum | 3.1 g | 9.3 g | |||
| Carrageenan (Lambda) (tsp → g / tbsp → g) When to use: for thickening without gelling, often in dairy and plant-based beverages. | |||||
| Lambda Carrageenan | 2.3 g | 6.9 g | |||
Explore our ingredient deep-dives
Conclusion
To be consistent in measurements, it is essential to rely on weight when possible. Use the ingredient-specific tables above to convert tsp/tbsp measurements to grams, and consider weighing hydrocolloids and modernist ingredients for tighter texture control and repeatable results.
Found this useful? Try our free food calculators, or browse the Hydrocolloid Resources Hub.
Frequently Asked Questions
How many grams are in 1 teaspoon?
It depends on the ingredient’s density. A kitchen rule of thumb is roughly 4–5 g per teaspoon for many common ingredients, but powders (especially hydrocolloids) can vary widely. Use the ingredient-specific table or weigh in grams for best accuracy.
How many grams are in 1 tablespoon?
It depends on the ingredient. A tablespoon of salt weighs very differently than a tablespoon of xanthan gum or agar. For best accuracy—especially with hydrocolloids—use the ingredient-specific table or weigh in grams.
What is the conversion of tsp to grams for xanthan gum?
Approximately 3.1 grams per teaspoon, or about 9.3 grams per tablespoon. For repeatable thickening, verify with a scale.
How many grams of pectin in a teaspoon?
Approximately 2.6 g per teaspoon, or around 7.8 g per tablespoon, for amidated low methoxyl pectin. Pectin types differ, so use the row that matches your pectin.
What is tsp to grams for agar agar?
About 2.5 g per teaspoon, 7.5 g per tablespoon. Weigh for best results with gels.
Can a conversion be used for all ingredients?
No. Densities range considerably. For precise calculations—particularly for hydrocolloids—use ingredient-specific conversions or a kitchen scale.
Where can I download a printable conversion chart?
Use the “Download Modernist Ingredients Cheat Sheet (PDF)” button on this page.
|
About the Author Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools. — Ed |
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