PATENT CLAIM ANALYSIS

Application Number: 15743628
Application Type: Utility
Filing Date: 2018-01
Publication Date: 2018-07
Patent Classification: ["426", "102000"]

Abstract:
Compositions and methods are provided to form baked goods including fruit-based, aqueous filler compositions that retain high levels of slowly digestible starches.

Claim (Index 1):
A method of preparing a baked dough product including a bake-stable filling for retaining high levels of slowly digestible starch therein, the method comprising:\n blending a filling component, a non-gelatinized grain starch, a starch plasticizer, and a starch anti-plasticizer to form a filling having about 10 to about 24 percent moisture and a ratio of starch anti-plasticizer to starch plasticizer from about 0.25 to about 3.00 and a molecular weight of the starch anti-plasticizer from about 90 to about 3600; adding the filling to a raw dough component prior to baking to form a dough-filler composition; baking the dough-filler composition at temperatures no greater than about 10\u00b0 C. below a starch gelatinization temperature so that the grain starch remain unswelled to form a baked dough product including at least about 10 grams of slowly digestible starch per 100 grams of the filling component.

Metadata:
- Claim Count in Document: 17.0
- Percentile: 86.0
- Lexical Diversity: 1.0
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['12040428', '14127578', '12302665', '11428011', '13117942']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7605974518787103
- 35 USC 102 Novelty (BERT): 0.5161018439871566
- Combined Prediction Score: 0.7361478910895549
- Mean Citation Score: 249.52937000000003
- Max Citation Score: 325.30316
- Similarity Product: 260.437280812366

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