Institute of Good Manufacturing Practices India

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
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  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017


DATEM: All rounder Emulsifier in Bakery

Updated: Mar 30, 2019

The most significant raw material in baking goods is wheat flour, the quality of which is very important. Variety of wheat, growth and climate conditions impact the quality of wheat flour. To have a consistent wheat flour quality is a challenge for baking industry. Diacetyl Tartaric acid ester of monoglycerides (DATEM) supports the bakers to surmount the fluctuations observed in flour quality.

DATEM has multiple applications in baking goods such as development of fine baked goods with appropriate textural attributes. Texture is improved along with increase in crispiness and fat reduction can be experienced in rusks. It is added in cakes for improved mouthfeel and improvised texture. Homogenous dough can be developed in biscuits which enhances its eating properties.



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