PATENT CLAIM ANALYSIS

Application Number: 16064043
Application Type: Utility
Filing Date: 2018-06
Publication Date: 2019-01
Patent Classification: ["426", "549000"]

Abstract:
A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).

Claim (Index 13):
A gluten-free bakery product comprising or made from the gluten-free composition of  claim 1 .

Metadata:
- Claim Count in Document: 35.0
- Percentile: 94.0
- Lexical Diversity: 3.04545
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['11052113', '15105836', '14433931', '15023856', '14423242']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7162897203210032
- 35 USC 102 Novelty (BERT): 0.531770782604957
- Combined Prediction Score: 0.6978378265493986
- Mean Citation Score: 292.780658
- Max Citation Score: 346.0064
- Similarity Product: 273.0018250400543

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