Reactive Dyes

  • If you are looking Food colors Manufacturers in India then you are in the right place . We are one among the trusted entities in this industry, engrossed in Food colour manufacturing and supplying. These Food colors are available for the customers in different packaging options, in order to meet with their wide requirements. The provided Food colors are demanded in various hotels, homes and restaurants for adding color to food items. Our offered colors are quality tested with the aid of our food experts. The Food Colors are delivered at the clients’ place within the limited time frame.Features of Food colour.
    • Longer shelf life
    • Non toxic
    • Perfect Composition
Features:
  • Chemically safe
  • Non toxic
  • Easy to dye
Further Details:

We offer a wide Reactive dyes suitable for various textile uses i.e. dyeing and printing textiles. This pattern card gives an idea regarding application technique as well as shades.
Preparation of goods for dyeing : Cotton goods before dyeing must be evenly desized, sourced & bleached (preferably mercerised) to obtain best results. Before a treatment with dilute Aceticacid (0.5 part/litre) to prevent premature fixation of dye.

Dyeing Methods for "M", "CE", "H" and "HE" Dyes :
  • 1. Exhaust Methods: Dyebath is set at 30-35 0C with glauber's salt or common salt. Enter the goods, run for 10 minutes. Add the dissolved dye & run for 1/2 hour. Finally add the dissolved Alkali & raise the temp. (30-40 0C for Cold Brands, 80-900C for Hot & HE Brands, 50-60 0C for CE Brands). Finally goods are washed off.
  • 2. Pad-batch process: Material is padded in dyestuff solution containing alkali & wetting agent & if necessary glauber's salt & batch should be well covered with polythene paper to avoid drying.
Dyeing Method for Kemazol Dyes :

Exhaust Dyeing : Dyeing is generally carried out with 15 gms/litre Trisodium phosphate as alkali. The dyeing is started in cold with 40-50 gm/l glauber's salt, at 40 0C. The temprature raised to 60-80 0C and alkali added. Dyeing further continued for 1 hour, and goods rinsed and soaped.