PATENT CLAIM ANALYSIS

Application Number: 15772420
Application Type: Utility
Filing Date: 2018-04
Publication Date: 2018-11
Patent Classification: ["426", "549000"]

Abstract:
The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material and Brassicaceae seed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.

Claim (Index 11):
Process for manufacturing a gluten-free pasta, the process comprising\n preparing a gluten-free dough comprising between 25 to 35 wt. % water and, on a dry basis, 1 to 20 wt. % Brassicaceae seed protein and 40 to 80 wt. % starch; and shaping the dough to form pasta.

Metadata:
- Claim Count in Document: 23.0
- Percentile: 91.0
- Lexical Diversity: 1.3125
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: True
- Related Applications: ['10779913', '15108530', '14388453', '10773970', '10575528']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7540613952861454
- 35 USC 102 Novelty (BERT): 0.5003055661848163
- Combined Prediction Score: 0.7286858123760125
- Mean Citation Score: 237.244848
- Max Citation Score: 265.58276
- Similarity Product: 199.0436663373876

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