PATENT CLAIM ANALYSIS

Application Number: 15743628
Application Type: Utility
Filing Date: 2018-01
Publication Date: 2018-07
Patent Classification: ["426", "102000"]

Abstract:
Compositions and methods are provided to form baked goods including fruit-based, aqueous filler compositions that retain high levels of slowly digestible starches.

Claim (Index 3):
The method of  claim 2 , wherein the starch gelatinization temperature of the non-gelatinized grain starch in the filling is defined by and between the formulas A and B:\n \u22120.0003(x) 2 +0.2199(x)+63.721\u2003\u2003(A); \u22120.0001(x) 2 +0.1251(x)+63.605\u2003\u2003(B); wherein the ratio of starch anti-plasticizer to starch plasticizer is from about 0.25 to about 3.00, respectively, and wherein (x) is the molecular weight of the starch anti-plasticizer.

Metadata:
- Claim Count in Document: 17.0
- Percentile: 86.0
- Lexical Diversity: 1.0
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: False
- Related Applications: ['12040428', '14127578', '12302665', '11428011', '13117942']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7814329727224223
- 35 USC 102 Novelty (BERT): 0.5221681841728036
- Combined Prediction Score: 0.7555064938674604
- Mean Citation Score: 249.52937000000003
- Max Citation Score: 325.30316
- Similarity Product: 226.50192997200008

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

Dataset: test