Category
Sweeteners
Liquid, granulated, and powdered sweeteners differ in density and water content. Choose the exact type.
Source: USDA FDC - sweetener search
Page 1 of 1
Cluster composition
This category covers 24 ingredients. The dominant attribute clusters are sticky spreads and pastes and sugary concentrates and syrups, with a smaller share in dry powders and leaveners.
- sticky spreads and pastes — 20 ingredients
- sugary concentrates and syrups — 2 ingredients
- dry powders and leaveners — 2 ingredients
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Liquid sweeteners vary by water content (USDA FDC).
- Granulated vs powdered sweeteners pack differently (USDA FDC).
- Syrups at different concentrations change density (USDA FDC).
Last updated: 2026-05-31