PATENT CLAIM ANALYSIS

Application Number: 15760267
Application Type: Utility
Filing Date: 2018-03
Publication Date: 2018-09
Patent Classification: ["426", "589000"]

Abstract:
The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups.

Claim (Index 2):
The composition according to  claim 1 , wherein the amount of the gelatinized starch is in the range of 1.5 to 5% (by weight of the total composition).

Metadata:
- Claim Count in Document: 29.0
- Percentile: 90.0
- Lexical Diversity: 1.95652
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['13979209', '09926475', '13383060', '13564104', '11098540']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7276040325713519
- 35 USC 102 Novelty (BERT): 0.4972926617482684
- Combined Prediction Score: 0.7045728954890436
- Mean Citation Score: 161.58555399999997
- Max Citation Score: 192.1016
- Similarity Product: 122.91757524809836

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

Dataset: test