How Many Grams Are in a Tablespoon? Conversion Guide for Hydrocolloids

Quick answer (TL;DR): One LEVEL U.S. tablespoon holds about 9–10 g of most fine hydrocolloid powders. Because bulk densities vary, weigh critical recipes. See the table below for accurate gram values.

Scale weighing ou teaspoon of powder
Always verify by weight—bulk density differs between agar, xanthan, guar, etc.

Why Volume-to-Weight Conversions Vary

Powders settle differently. Xanthan is light and fluffy; carrageenan is heavier; lecithin granules have air gaps. Temperature and humidity also change density. For production consistency, scale-weigh ingredients whenever possible.

Tablespoon ➜ Gram Conversion Table

Ingredient 1 tsp (5 ml) 1 Tbsp (15 ml) Notes / Density (g cm-3)
Agar powder 3.0 g 9.0 g ρ ≈ 0.60
Xanthan gum 2.0 g 6.0 g ρ ≈ 0.40 (very fluffy)
Guar gum 2.5 g 7.5 g ρ ≈ 0.50
Low-methoxyl pectin 2.7 g 8.1 g ρ ≈ 0.54
Kappa carrageenan 3.3 g 10.0 g ρ ≈ 0.67
Sunflower lecithin powder 2.8 g 8.5 g ρ ≈ 0.57
Sodium alginate 2.6 g 7.8 g ρ ≈ 0.52

Values measured with a level measuring spoon at 20 °C. Rounded to nearest 0.1 g.

Best Practices for Accurate Measurement

  1. Weigh once, then mark your scoop. If you must work by volume, calibrate your own spoon on a digital scale.
  2. Fluff → spoon → level. Break up clumps, sprinkle into spoon, then level with a straight edge.
  3. Beware of humidity. Gums absorb water and appear heavier; store powders in airtight bags with desiccant.
digital scal
Pair your hydrocolloids with a 0.01 g digital scale for unbeatable precision.

FAQs Within the FAQ

Are U.K. tablespoons the same?

Yes—both U.S. and metric tablespoons are 15 ml. Australian tablespoons are 20 ml; multiply the gram values by 1.33.

Can I eyeball small 0.1 g doses?

No—0.1 g is a pinch; use a micro-scale or a 1/8-teaspoon scoop for accuracy.

References & Further Reading

Written by Edmund “Ed” McCormick CEO and chief formulator at Cape Crystal Brands, supplying clean-label hydrocolloids—thickeners, gelling agents, emulsifiers, and stabilizers—to chefs and food innovators worldwide. He is the author of the 592-page Beginner’s Guide to Hydrocolloids, acclaimed for turning complex food chemistry into practical, kitchen-ready know-how, and he shares further insights through free online calculators, tutorials, and his popular blog.


Last reviewed: 18 June 2025

 

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