PATENT CLAIM ANALYSIS

Application Number: 15941279
Application Type: Utility
Filing Date: 2018-03
Publication Date: 2018-08
Patent Classification: ["426", "019000"]

Abstract:
Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.

Claim (Index 35):
The method as defined in  claim 21 , wherein said gluten-free dough includes 45-55 wt. % of said gluten-free flour; said leavening agent includes 2-4 wt. % yeast and 0.5-1.2 wt. % chemical leavener; 2-3 wt. % of said modified starch; said gum includes 0.5-0.9 wt. % guar gum, 0.3-0.6 wt. % of xanthan gum, and 0.2-0.5 wt. % of gum Arabic or semi-synthetic hydrophilic colloids; 35-45 wt. % of said water; 3-10 wt. % of said protein; 0.05-1.2 wt. % of said emulsifier; 3-7 wt. % sweetener; and 4-8 wt. % of said oil and/or shortening.

Metadata:
- Claim Count in Document: 50.0
- Percentile: 90.0
- Lexical Diversity: 1.39474
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: False
- Related Applications: ['11724377', '10994019', '14340046', '10636787', '11068333']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.8030655226530924
- 35 USC 102 Novelty (BERT): 0.5596785607519446
- Combined Prediction Score: 0.7787268264629776
- Mean Citation Score: 377.6667220000001
- Max Citation Score: 452.6419
- Similarity Product: 342.69377325047265

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