PATENT CLAIM ANALYSIS

Application Number: 16036763
Application Type: Utility
Filing Date: 2018-07
Publication Date: 2018-11
Patent Classification: ["426", "305000"]

Abstract:
The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Claim (Index 1):
A process for producing a confectionery product comprising:\n spraying water and/or a polyol solution from a first spray nozzle onto a surface; spraying a compound mass including cocoa butter replacer or cocoa butter substitute, from a second spray nozzle onto the surface; wherein the water and/or the polyol solution sprayed from the first spray nozzle and the compound mass sprayed from the second spray nozzle mix prior to reaching the surface.

Metadata:
- Claim Count in Document: 20.0
- Percentile: 95.0
- Lexical Diversity: 1.72093
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: True
- Related Applications: ['14617568', '12832756', '12480483', '11312298', '14347354']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.6917878717991196
- 35 USC 102 Novelty (BERT): 0.5424061673653089
- Combined Prediction Score: 0.6768497013557385
- Mean Citation Score: 250.573402
- Max Citation Score: 374.39087
- Similarity Product: 333.7086273015106

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