PATENT CLAIM ANALYSIS

Application Number: 15746516
Application Type: Utility
Filing Date: 2018-01
Publication Date: 2018-07
Patent Classification: ["426", "589000"]

Abstract:
The in invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 1.8-12 wt. % of carboxymethyl cellulose; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the fmal product.

Claim (Index 6):
Savoury concentrate according to  claim 1 , wherein the savoury concentrate contains 3-20 wt. % of the starch component.

Metadata:
- Claim Count in Document: 17.0
- Percentile: 86.0
- Lexical Diversity: 2.11688
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['10535489', '14616526', '10535488', '10502805', '14852341']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.6969489623938492
- 35 USC 102 Novelty (BERT): 0.4981006183670333
- Combined Prediction Score: 0.6770641279911677
- Mean Citation Score: 184.93808
- Max Citation Score: 218.41365
- Similarity Product: 161.65975582279262

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