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Many blue dyes have this structure as their basic shape. The structure predominates in the leveling class of acid dye. Azo dyes: The structure of azo dyes contains the azo group (R-N=N−R. Most azo dyes are not acid dyes, but many acid dyes are azo dyes. Many acid dyes of the azo type are red in color. [14] Triarylmethane dye: These ...
Dylon International is a British brand of textile dyes and other household chemicals. It was founded in 1946 by the Mayborn Group. [1] The Mayborn Group sold Dylon International to European homecare company Spotless Group in 2008. Spotless Group was acquired by Henkel in 2014 which is the current owner of Dylon.
BASF(Badische Anilin und Soda Fabrik), the largest manufacturer of vat dyes, sold it as Indanthren Blue RS, along with the synthetic indigo they placed on the market in 1897. [19] Allegedly James Morton , a leader in England's textile industry, was out walking when he saw some tapestries he produced using aniline dyes had already faded, despite ...
Allura Red AC, also known as FD&C Red 40 or E129, is a red azo dye commonly used in food. It was developed in 1971 by the Allied Chemical Corporation, who gave the substance its name.
The index serves as a common reference database of manufactured colour products and is used by manufacturers and consumers, such as artists and decorators. Colorants (both dyes and pigments ) are listed using a dual classification which use the Colour Index Generic Name (the prime identifier) and Colour Index Constitution Numbers .
This page was last edited on 12 December 2022, at 16:24 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Because the FDA hasn't required U.S. food manufacturers to switch to safer natural colorings, the CSPI says, many American companies sell artificially dyed food in the United States but not in Europe.
Ponceau (17th century French for "poppy-coloured") is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid. [1]: 460
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