PATENT CLAIM ANALYSIS

Application Number: 15912194
Application Type: Utility
Filing Date: 2018-03
Publication Date: 2018-07
Patent Classification: ["426", "072000"]

Abstract:
A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration. The crystal comestible product includes a matrix of edible crystals surrounding air pockets and free spaces, providing a light crunchy crispy texture. The crystal comestible product may include ingredients that add flavor, color, nutritional value, texture, structure, or stability. Suitable ingredients include fresh herbs, fresh flowers, spices, natural and synthetic flavors, nuts, vitamins and minerals.

Claim (Index 1):
A method of making a comestible product, comprising:\n combining moisture with edible crystals; wherein the moisture comprises a solvent; and wherein the combining at least partially dissolves at least some of the edible crystals in the solvent to form a slurry having entrained air spaces and entrained edible crystal material; inhibiting or stopping further edible crystal dissolution in the slurry by removing some or all of the solvent to cause formation of additional entrained air spaces; dissolved, partially dissolved, and undissolved edible crystals; and any remaining solvent to promote formation of re-formed crystals that bond together the edible crystals; and forming re-formed crystals that bond together the edible crystals; and wherein the inhibiting or stopping includes: extruding the slurry to separate therefrom particles of predetermined sizes of the edible crystal material; and drying the extruded predetermined sized particles to remove some or all moisture therefrom by one or more of the following: increasing temperature of the extruded particles, exposing the extruded particles to a vacuum, reducing humidity of the atmosphere surrounding the extruded particles, air drying the extruded particles, freeze drying the extruded particles; and blowing ambient air across a surface of the extruded particles, wherein the combining moisture with edible crystals step further includes including adding an amount of moisture above a critical amount to prevent partially dissolved crystals to not combine evenly and not enough crystals dissolving, and below a critical amount to prevent an undesirable dissolving of the crystals and displacing air pockets with moisture; and wherein the inhibit or stopping creates a crystalline matrix of edible crystals that is formed around the solvent and air spaces for providing the resulting comestible product with a flaky crispy airy crunchable texture to achieve a desirable mouth feel as compared to the texture and mouth feel of the undissolved edible crystals.

Metadata:
- Claim Count in Document: 4.0
- Percentile: 90.0
- Lexical Diversity: 1.75
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['11114453', '14666505', '13392689', '15463441', '13284496']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.6624106386233578
- 35 USC 102 Novelty (BERT): 0.5003104865973778
- Combined Prediction Score: 0.6462006234207598
- Mean Citation Score: 144.958372
- Max Citation Score: 158.75398
- Similarity Product: 96.09076703318358

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

Dataset: test