PATENT CLAIM ANALYSIS

Application Number: 15991336
Application Type: Utility
Filing Date: 2018-05
Publication Date: 2019-05
Patent Classification: ["426", "573000"]

Abstract:
There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l −1  of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

Claim (Index 48):
The method of  claim 34  further comprising: (v) allowing the mixture of step (iv) to cool and/or separating the mixture into portions and/or filling moulds or containers, and\n wherein:\n step (i) comprises combining a first gelling agent, water and a sequestrant with mixing until the first gelling agent is dispersed; \n in step (ii) the components are mixed by stirring and wherein step (ii) is performed for between 30 minutes and 120 minutes; \n in step (iii) the carbohydrate component comprising maltodextrin or starch and second gelling agent are added to the heated mixture of step (ii) and step (iii) is performed for between 10 minutes and 90 minutes; \n step (iv) comprises maintaining the mixture produced in step (iii) at a temperature of between 70\u00b0 C. and 100\u00b0 C. for between 10 and 120 minutes and adding water to maintain the volume of the mixture; \n step (v) includes a filtering step and wherein the method pasteurizes the nutritional composition during production and wherein the method comprises adding one or more of: flavour enhancer; anti-oxidant; preservative; flavouring; and/or sweetener in step (iv); and \n \n wherein:\n the nutritional composition produced by the method comprises carbohydrate in an amount of between 250 g l \u22121  and 500 g l \u22121  of composition, a gel, and water in an amount of between 50% and 80% by weight; and \n \n wherein:\n the first gelling agent comprises gellan gum and the method uses the first gelling agent in an amount of between 0.5 g and 2 g per litre of final composition; \n the second gelling agent comprises a xanthan gum and the method uses the second gelling agent in an amount of between 0.5 g and 2 g per litre of final composition; and \n the composition is palatable and have good mouth-feel.

Metadata:
- Claim Count in Document: 8.0
- Percentile: 93.0
- Lexical Diversity: 2.05882
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: True
- Related Applications: ['11121537', '11596123', '13861003', '15164790', '14956100']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.6767726578831533
- 35 USC 102 Novelty (BERT): 0.495562719452734
- Combined Prediction Score: 0.6586516640401114
- Mean Citation Score: 173.20127
- Max Citation Score: 177.99312
- Similarity Product: 116.96128818117144

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