Synthetic Food Colours | Lake Colours | Pharma Natural Food Colours
Natural dyes produce exceptional and rich colours as well as unexpected results, which make them exciting to use. It is easy to design using natural colours because they complement each other and rarely collide. Synthetic Food Colours, on the other hand, often look bright and brown and require more skill in colour matching. Naturally dyed yarns are pleasant surprises as well as great motivators. You will find that you cannot wait to return to work on your knitted jumper, cotton quilt or woven cushion and you will probably end up with very few unfinished or abandoned projects. Another advantage is that the leftover yarn from one project can be easily incorporated into the next, avoiding a collision of unwanted yarn. Where Do They Come From? Most of the Natural Food Colours come from dye plants, the most well-known ones being woad, welds and madders from Europe and brazilwood, logwood and indigo from the tropics. Some, such as Cochin, come from insects and a small number, including iron and copper salts, come from mineral sources. Plant dyes can include many compounds and their proportions vary with the soil type and climate where the plant was grown. A yarn dyed with murder roots has a variation of colour, while the same yarn is dyed with its synthetic counterpart, alizarin, lacks this subtle variation in colour and can look very similar. How Permanent Are They? Some people think that plants pledge only light colours and that these colours fade quickly. Numerous plants actually promise fleeting or light colors, but traditional colour plants produce vibrant colors, greens, reds, and yellows that can last for centuries. If you see well preserved garments in museums, you will be able to see that natural colours well. The same red, dyed in different colours from different dye lots in a newly finished Persian carpet, has been used, which gives great pleasure to the eye. Synthetic Food Colours, on the other hand, faded rather than matured. The secret to bright, long-lasting colors is good preparation, and like homemade bread, natural food colors take time. The yarn must be properly scoured and coordinated before being dyed. They can sit in dye vat for an hour to a month and the dyes benefit from curing before the yarn is washed. Some people are put off by this long process, but most of the time the yarn is left inaccessible and you can get by with something else. Mordants What about mordants? Chrome is not toxic? Although Chrome is often used as a mordant, there is no need to use it if you don't want to. The most popular wool mordants in current use are tartar alum and cream and they are quite safe. For example, alum is used to treat drinking water and cream of tartar is used in baking cakes. How Long Does It Take?
Lack of time? Synthetic Food Colours are like fast food, well if you want quick results. They are also practical solutions if you want to repeat the same colours properly, although they require more calculation and measurement to achieve this. Natural Food Colours extracts, however, are quick to be used as synthetics, but produce real natural dyes that are of natural colour. Natural dyes usually require higher amounts than Synthetic Food Colours. For example, to dye 100 grams of wool, you may need 50 grams of dried murder root. Natural colour extracts do not require such a large quantity and 10 grams of madar extract should easily dye 100 grams of wool. Some Natural Food Colours are very strong and small amounts of cochin, brazilwood and logwood dyes contain large amounts of fiber. Buying synthetic dye may be less expensive than natural dyes but the main cost is your time when you grow your own plant dyes and if you use the sun as a source of energy. Start now! Nothing beats the satisfaction of growing one's own colours and being self-sufficient in colours. Weld and wode grow quickly and can be cut in a single season; you will have to wait at least three years, however, for decent sized murder roots to grow. Apart from the colour, dimers chamomile and many other dye plants give a very pleasant aromatic smell when you boil them. Sufficient dyes must be produced to allow for sufficient use of their own growing. Imagine traveling through the country, and finding that the colours of people's clothes change from north to south. Instead of the uniformity of the main street, you can have regional colors based on the chemical composition of the plants that grow there and the local water. Unlike synthetic dyes, natural dyes do not depend on non-renewable resources. With the current increase in environmental awareness, people are more inclined to wear natural fibers and natural colours. Indeed, the Soil Association states on its website that their standards for organic goods only allow the use of natural dyes. The use of Natural Food Colours is both exciting and addictive. Start now and see what this is all about. And if you can't wait for your dye plants to grow, use natural colour extracts and get a head start!
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Dain Colour
Dain Colour Chem is world’s leading manufacturer of Natural Food Colours entire variety of meals hues (Synthetic, Lake & Blended) under emblem call of DAINCOL. Archives
January 2021
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