As a guideline I work off of this, all are by weight:
.25% thin sauce
.7-1.7% thick sauce
.2% to stabilize ice cream or whip cream
If a recipe calls for corn starch and i want to sub Xanthan I will cut the recipe 8x
If it calls for roux I'll cut the recipeb16x
Nice chart, thanks. Is this starting with a liquid that is at water consistency?