PATENT CLAIM ANALYSIS

Application Number: 15746523
Application Type: Utility
Filing Date: 2018-01
Publication Date: 2018-07
Patent Classification: ["426", "589000"]

Abstract:
The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of gellan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product.

Claim (Index 2):
Savoury concentrate according to  claim 1 , wherein the concentrate is a granulate or a shaped article.

Metadata:
- Claim Count in Document: 10.0
- Percentile: 86.0
- Lexical Diversity: 2.1039
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['13979209', '10535489', '10535488', '14956100', '11769562']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7582875821956021
- 35 USC 102 Novelty (BERT): 0.5048084812793202
- Combined Prediction Score: 0.732939672103974
- Mean Citation Score: 207.88988
- Max Citation Score: 237.03549
- Similarity Product: 160.62358998344422

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