PATENT CLAIM ANALYSIS

Application Number: 15890779
Application Type: Utility
Filing Date: 2018-02
Publication Date: 2018-07
Patent Classification: ["426", "549000"]

Abstract:
A composition useful as the principal component in a baked foodstuff is provided. The composition comprises an etherified, non-waxy starch selected from the group consisting of tapioca starch, corn starch, and mixtures thereof, and a native starch selected from the group consisting of corn starch, potato starch, and mixtures thereof. Also provided are compositions useful for preparing baked foodstuffs containing the principal component described above and additionally a minor amount of a non-gluten protein, and a minor amount of a hydrocolloid, and baked foodstuffs prepared by baking such compositions. The baked foodstuffs exhibit extended shelf-life without staling of the baked foodstuff by reason of the use of the compositions described above.

Claim (Index 23):
The composition of  claim 22  wherein the base starch of the propylene oxide modified base starch is a tapioca starch.

Metadata:
- Claim Count in Document: 17.0
- Percentile: 88.0
- Lexical Diversity: 2.08475
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: False
- Related Applications: ['13700419', '11891911', '14698915', '11933091', '13022316']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7761743137936885
- 35 USC 102 Novelty (BERT): 0.5240016216289098
- Combined Prediction Score: 0.7509570445772107
- Mean Citation Score: 268.866394
- Max Citation Score: 304.0359
- Similarity Product: 173.7027500337839

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