PATENT CLAIM ANALYSIS

Application Number: 16255115
Application Type: Utility
Filing Date: 2019-01
Publication Date: 2019-07
Patent Classification: ["426", "231000"]

Abstract:
The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.

Claim (Index 3):
The method of  claim 1 , wherein said first solid food composition is selected from the group consisting of meat, fish, poultry, vegetable, fruit, baked good, dairy product, or a combination thereof.

Metadata:
- Claim Count in Document: 15.0
- Percentile: 99.0
- Lexical Diversity: 1.49057
- Patent Class: 426.0
- Transitional Phrase Type: closed
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['14363797', '13804781', '14891403', '15127477', '14002052']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.730756604285227
- 35 USC 102 Novelty (BERT): 0.4988316845895053
- Combined Prediction Score: 0.707564112315655
- Mean Citation Score: 189.91364400000003
- Max Citation Score: 202.64508
- Similarity Product: 136.9021951259995

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 1
- Claim Label 112: 0
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test