PATENT CLAIM ANALYSIS

Application Number: 16312711
Application Type: Utility
Filing Date: 2018-12
Publication Date: 2019-07
Patent Classification: ["426", "549000"]

Abstract:
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.

Claim (Index 13):
Method according  claim 11 , wherein said baked product shows improved short bite, wherein the maximum force needed to break a baked product, prepared using at least one first enzyme being a thermophilic serine protease having an optimum activity at a temperature higher than 70\u00b0 C., preferably at a temperature higher than 80\u00b0 C., and using one or more monoglycerides; is reduced with at least 15% compared to a reference baked product prepared using none of said first enzyme and/or said one or more monoglycerides.

Metadata:
- Claim Count in Document: 35.0
- Percentile: 98.0
- Lexical Diversity: 1.7027
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['10510401', '15525994', '12522148', '10040394', '10260578']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7203485435614357
- 35 USC 102 Novelty (BERT): 0.5252295753696924
- Combined Prediction Score: 0.7008366467422614
- Mean Citation Score: 242.364226
- Max Citation Score: 292.36667
- Similarity Product: 187.7345395014661

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