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Methods for using water-stabilized organosilanes

DC
  • US 6,632,805 B1
  • Filed: 05/07/1996
  • Issued: 10/14/2003
  • Est. Priority Date: 05/07/1996
  • Status: Expired due to Term
First Claim
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1. A method of antimicrobially treating a food article, comprising contacting the food article with an effective amount of a water stable composition comprising water and a product that is formed by reacting in water:

  • a) an organosilane of the formula RnSiX4−

    n
    where n is an integer of from 0 to 3;

    each R is, independently, a nonhydrolizable organic group; and

    each X is, independently, a hydrolyzable group, with b) a polyol containing at least three hydroxy groups, wherein all of the hydroxy groups are separated by at least three intervening atoms, wherein the polyol is not hydroxyethyl cellulose, wherein the product is a monomer, oligomer, or a combination thereof, for a period of time sufficient to antimicrobially treat the food article.

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