Dairy
Ice cream: 0.05�0.30%. Frozen desserts: 0.05�0.25%. Cultured dairy: 0.10�0.35%. Custards/puddings: 0.10�0.40%.
Bakery
Baked goods: 0.03�0.35%. Gluten-free breads: 0.10�0.75%. Frozen dough: 0.05�0.25%.
Sauces & Condiments
Gravies/sauces/dressings: 0.15�0.35%. Dips/spreads: 0.10�0.50%.
Other
Jams/jellies/fillings: 0.10�0.50%. Beverages: 0.15�0.35%. Meat products: 0.10�0.30%.
Note
These are starting points. When transitioning from LBG, start at 21�25% lower levels due to tara gum's higher viscosity contribution.