PSD Network provides a full spectrum
of diary products

Our main operating principles are safety, responsibility and high quality service.

Our diary Products

As a supplier of dairy ingredients we are taking our successful core ethics and service focused program to the global arena.

Powders

Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins.

Application: Is commonly used for improving athletic performance and increasing strength, but evidence to support these uses is mixed. Whey protein is also used to reverse weight loss in people with HIV and to help prevent allergic conditions in infants.

Sweet whey powder is obtained by drying fresh whey (derived during the manufacture of cheeses such as cheddar and swiss) that has been pasteurized and to which nothing has been added as a preservative. 
Application: For dairy, bakery, snack, confectionery, and other food products.

Whey Permeate is a cost-efficient dairy replacer for lactose, sweet whey powder, and/or demineralised whey powder in many food applications.

Application: Chocolate and Confectionery, Instant soups and sauces, Seasoning and snacks, Vending mix and powder beverages, Bakery and  for other dairy.

Low heat / Medium heat / High heat

Application: production of food, chocolate, ice cream, yoghurt, milk drinks, nutrition drinks, desserts, biscuits, cream fillings, confectionery, dairy food, creamer for coffee and tea, food premixes, sauces, soups, and other.

Whole Milk Powder (WMP) is obtained by removing water from pasteurized, homogenized Whole Milk through evaporation and spray drying processing. Whole Milk Powder possesses all the appealing qualities of fat fitted Milk and, in its dry form, is an important ingredient in the manufacture of a remarkable range of Dairy.

Application: Whole milk powder is often used to enhance the dairy flavor of foods. Foaming—Dry whole milk helps diffuse protein to an air/water interface, reducing surface tension and partially unfolding the protein.

Buttermilk powder is made by combing churned buttermilk with whey or skim milk and drying it at a low temperature until it has a powdery consistency.

Application: Buttermilk powder is most commonly used for baked goods such as biscuits or cakes, but it is also used for sauces and soups. Buttermilk powder will produce the same texture, taste and creaminess in baked goods as cultured buttermilk.

Blends of milk powders and vegetable fat (coconut or palm).

High fat content: up to 28 %
High Protein  content: up to 26%

Application: production of food, chocolate, ice cream, yoghurt, milk drinks, nutrition drinks, desserts, biscuits, cream fillings, confectionery, dairy food, creamer for coffee and tea, food premixes, sauces, soups, and other

Lactose is a disaccharide. It is a sugar composed of galactose and glucose. Lactose makes up around 2–8% of milk (by weight). The name comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.

Application: It used in bakery, confectionery, nutraceutical sector.

Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life.

Application: Can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes. Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912.

Blends of milk powders with only milk fat and no vegetable fat.

High protein content: up to 34%
Low fat content: 1,25-2,50%

Application: production of food, chocolate, ice cream, yoghurt, milk drinks, nutrition drinks, desserts, biscuits, cream fillings, confectionery, dairy food, creamer for coffee and tea, food premixes, sauces, soups, and other

Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder.

Application: The food items you can make with it range from extremely simple desserts to complex ones adding deep chocolate flavor to desserts like Hot cocoa, Chocolate cake, Brownies, Soft chocolate ice cream, etc.

Other Products

Is the cheapest and most common form of whey protein, a byproduct of cheese production. Whey protein concentrate is a common bodybuilding supplement used to increase dietary protein intake, often with the goal of maximizing muscle hypertrophy.

Application: Is a common bodybuilding supplement used to increase dietary protein intake, often with the goal of maximizing muscle hypertrophy.

Whey protein concentrate (WPC) is obtained by removing sufficient non-protein constituents from pasteurized whey so that the finished dry product contains more than 80% protein. WPC 80 is produced by physical separation techniques such as precipitation, filtration or dialysis.
Application: For dairy, bakery, meat, snack, confectionery, and other food and nutritional products.

Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more protein by weight. In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein.

Application: As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods. MPC can make products more heat stable, and it can provide solubility and dispersibility when used.

Evaporated milk, known in some countries as “unsweetened condensed milk”, is a shelf-stable canned cow’s milk product where about 60% of the water has been removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar.

Application: With more than half the water removed, the texture of evaporated milk is a bit thicker and creamier than fresh milk. That’s why it’s often used to enhance custards, frozen desserts, pie fillings, and rich sauces. If allowed to freeze slightly, evaporated milk can be whipped into a creamy topping.

Condensed milk is cow’s milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk (SCM), to the extent that the terms “condensed milk” and “sweetened condensed milk” are often used interchangeably today.

Application: Sweetened condensed milk is commonly used in baked goods and desserts — like pie, pudding, ice cream — and as a sweetener in coffee and tea.

Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

Application: Sunflower oil is pressed from the seeds of the sunflower. The oil is used as medicine. Sunflower oil is used for constipation and lowering “bad” LDL cholesterol. Some people apply sunflower oil directly to the skin for poorly healing wounds, skin injuries, psoriasis, and arthritis; and as a massage oil.

Mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways.

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