APPLICATION CASE STUDY Blend XF-M505B · Rev. 01
Frozen Shrimp
Highest cooked yield · fresh-red color · crisp texture — proven in a cold-soak & freeze–thaw trial.
01 The challenge
Peeled shrimp lose weight and dull in color through soak, freeze–thaw, and cooking. We tested XF-M505B against market standards to balance economic yield (weight gain) with premium color and crispness.
🎯 Key finding. XF-M505B achieved the absolute highest cooked yield (88.6%) with a 'fresh red' color and crisper texture — delivering 2.94 kg more sellable cooked product per 100 kg of raw shrimp.
02 How we tested
- 1 Substrate — 1 kg peeled, deveined shrimp (size 21/25–51/60).
- 2 Hydration — Water + 2,000 g ice · 3% phosphate (60 g) · 1% salt (20 g).
- 3 Cold soak — 30 min active stir @ 40 rpm, strictly 0–5 °C (ice/water slurry).
- 4 Freeze–thaw — −18 °C for 12 h, thawed at 4 °C until ice-free.
- 5 Cook & evaluate — Boiled ~1.5 min for texture, yield, and color.
03 Head-to-head results
| Metric | Market Std #1 | Market Std #2 | XF-M505B |
|---|---|---|---|
| Soak yield (uptake) | 18.86% | 20.14% | 22.6% |
| Cooked yield (final) | 85.66% | 88.16% | 88.6% — highest |
| Sensory (visual) | Standard white / clear | Slightly redder | Fresh red |
| Texture | Firm | Crisp | Crisper / fresh profile |
04 Why XF-M505B wins
Best for pre-cooked
XF-M505B prevents shrinkage during boiling by binding water through intense thermal stress. Per 100 kg of raw shrimp it delivers 2.94 kg more sellable cooked product than the standard — a direct margin gain batch after batch — with the highest cooked-yield retention and a premium fresh-red appearance.
05 Product & use
- Blend
- XF-M505B
- Best for
- Retail / pre-cooked premium lines
- Dosage
- 3% phosphate in soak (tested)
- Application
- Peeled frozen shrimp / cold soak
- Optimized for
- 30 min soak @ 40 rpm, 0–5 °C
Contains: E451(i) · E450(iii) · E500(ii) · E331(iii)