White shrimp (Litopanaeus vannamei) is one of the most popular seafood commodities, therefore, it has considerab le economic value. The aim of this study was to evaluate the effect of polyphosphate and sodium chloride addition in the soaking solution on the water holding capacity (WHC) of frozen white shrimp at a pilot scale (i.e. 12 kg), production cost efficiency and its sensory acceptance. Various comb inations of salt and phosphates concentration were evaluated to ob tain the most optimum condition for increasing the frozen shrimp WHC while the final product phosphate residue did not exceed 0.5%. The highest WHC was ob tained b y soaking the white shrimps in a solution containing 2.5% polyphosphate MTR 80-P and 1.0% NaCl. The phosphate residue concentration determined in the final product was ab out 0.27%. The final product multisample difference test (rating test) also confirmed that this comb ination was not detrimental to the perception of the consumers. Moreover, the use of soaking condition reduced the production cost (b ased on the raw material costs) b y Rp. 4.580,900/2.000 kg finished products or equals to Rp. 2.290/kg finished products. Conclusively, the addition of polyphosphate and salt in soaking solution at the optimum concentration increased the WHC of the frozen white shrimps, reduced production cost without changing the product sensory acceptance.