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Put The Gourmet Color On The Body - Food Coloring.

2020/4/3 13:05:00 2

FoodColorFoodColoringDyeing

Traditional textile dyeing is passive coloring, adding salt, alkali, fixing agent and other auxiliaries in dyeing process. The deeper the color, the more additives are added. It not only makes products unhealthy, but also produces a lot of sewage which is difficult to handle and pollutes the environment.

Zeng Ye textile technology studio five years ago developed environment-friendly pollution-free dyeing technology (cotton fiber cationic modified dyeing technology), so that cotton dyeing from passive coloring to active color absorption, dyeing process without salt and alkali, and dyeing time only 15-30min, rapid and continuous dyeing, greatly improving the production efficiency. Products are more environmentally friendly and healthy!

After several years of continuous development, modification technology has been upgraded to 3, biological modification, food coloring. Wear the delicious food and drinks that we normally eat on the body.


Zeng Ye textile technology studio - Zeng Ye demonstrates the dyeing of food colouring
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