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 10):
A baked dough product including a bake-stable aqueous filling that retains high levels of slowly digestible starch therein after baking, the baked dough product comprising:\n a dough component; a filling applied to the dough component, the filling including a filling component, a non-gelatinized grain starch, a starch plasticizer, and a starch anti-plasticizer having a molecular weight from about 180 to about 3600, the filling having about 10 to about 25 percent moisture and a ratio of the starch anti-plasticizer to the starch plasticizer from about 0.25 to about 3.00; and at least about 10 grams of slowly digestible starch per about 100 grams of filling.

Metadata:
- Claim Count in Document: 17.0
- Percentile: 86.0
- Lexical Diversity: 1.0
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['12040428', '14127578', '12302665', '11428011', '13117942']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7605776633471161
- 35 USC 102 Novelty (BERT): 0.5166121003696884
- Combined Prediction Score: 0.7361811070493733
- Mean Citation Score: 249.52937000000003
- Max Citation Score: 325.30316
- Similarity Product: 255.84832969077587

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

Dataset: test