Glove Material Types
We primarily offer gloves made from polymers such as latex, vinyl and nitrile. Below are the material specifications of our gloves.
Latex Gloves
Natural Rubber. Superior comfort and dexterity
Nitrile Gloves
Medical grade & allergen free
Vinyl Glove
Highly economical for low risk uses
Detailed Specifications
The specifications mentioned are for common varieties of disposable latex gloves. Additional specifications and varieties are available. Contact us to learn more.
Latex Gloves
| Main varieties | Non-sterile an d sterile, powdered and powder-free, smooth and textured surface |
| Sizes available | Small; Medium; Large; X-Large |
| Common colours | Blue, white, natural |
| Thickness of gloves | 3 – 8 Mil |
| Length of gloves | 240 mm – 300 mm |
| Common Applications: | Medical / Hospital use; Laboratories Use; Inspection; Cleaning and Light Duty Applications; Powder-free version is excellent for Food Service and Processing |
| Compliance: | Council Directive 89/686/EEC, Cat I (For minimal risk only)EN455-1 EN455-2 EN455-3 EN374-1:1994 EN374-2:2003 EN374-3:1994 |
Nitrile Gloves
| Main varieties | Powdered and powder-free |
| Sizes available | Small; Medium; Large; X-Large; XX-large |
| Common colours | Blue, white, green, black |
| Thickness of gloves | 3 – 8 Mil |
| Length of gloves | 240 mm – 300 mm |
| Common Applications: | Medical/hospital use; Laboratories Use; Inspection; Cleaning and Light Duty Applications; Powder-free version is excellent for Food Service and Processing |
| Compliance: | Council Directive 89/686/EEC, Cat I (For minimal risk only)EN455-1 EN455-2 EN455-3 EN374-1:1994 EN374-2:2003 EN374-3:1994 |
Vinyl Gloves
| Main varieties | Powdered and powder-free |
| Sizes available | Small; Medium; Large; X-Large; XX-large |
| Common colours | Blue, white, green, |
| Thickness of gloves | 3 – 8 Mil |
| Length of gloves | 240 mm – 300 mm |
| Common Applications: | Medical/hospital use; Laboratories Use; Inspection; Cleaning and Light Duty Applications; Powder-free version is excellent for Food Service and Processing |