PATENT CLAIM ANALYSIS

Application Number: 15868739
Application Type: Utility
Filing Date: 2018-01
Publication Date: 2018-08
Patent Classification: ["426", "303000"]

Abstract:
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including to edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.

Claim (Index 10):
The method of  claim 1 , wherein the aqueous adhesion mixture further comprises a hydrocolloid.

Metadata:
- Claim Count in Document: 50.0
- Percentile: 86.0
- Lexical Diversity: 1.91429
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: False
- Related Applications: ['14613577', '12090842', '15465258', '11227394', '12090845']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7695595790765656
- 35 USC 102 Novelty (BERT): 0.5869058194634925
- Combined Prediction Score: 0.7512942031152583
- Mean Citation Score: 415.45217799999983
- Max Citation Score: 576.02313
- Similarity Product: 393.040101077866

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 0
- Claim Label 112: 1
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test