JFC International Frozen Shrimp Tempura — ENGINEERED
Munch or Dump rates JFC International Frozen Shrimp Tempura by Jfc ENGINEERED — score 30/90.
'Restaurant-quality' shrimp tempura where the batter gets top billing — seasoned flour is the first ingredient, the shrimp is second. Refined flour, soybean oil, and sugar form the textbook crave triad, propped up by a double-phosphate leavening system. It's fried batter with a shrimp chaperone.
Why this verdict
- Hyper-palatable triad: refined wheat flour/starch + soybean oil + sugar — the engineered-crunch formula
- Seasoned flour outranks shrimp on the label — you're buying more batter than seafood
- Stacked industrial phosphate salts in the leavening (sodium acid pyrophosphate + calcium phosphate) — cardiovascular/kidney concern at regular intake
- Pre-fried in refined soybean oil, then fried again at home — double pass through cheap omega-6 oil
- Sugar in a shrimp product exists for browning and craving, not cuisine
Ingredients (8)
- Seasoned flour (wheat flour, wheat starch) (moderate) — Refined flour and starch are the dominant ingredients, listed before the shrimp — fast-digesting refined carbs with little fiber.
- Shrimp (safe) — Wild-caught whole protein; lean, high in protein, low in saturated fat.
- Water (safe) — Used as a basic ingredient in bread.
- Soybean Oil (moderate) — Refined vegetable oil for body and mouthfeel.
- Sugar (moderate) — Added for sweetness, can contribute to calorie content.
- Salt (moderate) — Used in moderation, might exceed necessary amount.
- Baking powder (sodium bicarbonate, glucono-delta-lactone, calcium phosphate, sodium acid pyrophosphate) (moderate) — A stacked chemical leavening system that aerates the batter; phosphate additives are a marker of industrial processing.
- PEPPER (safe) — Whole ground peppercorn; piperine aids absorption of other compounds.