PATENT CLAIM ANALYSIS

Application Number: 16312711
Application Type: Utility
Filing Date: 2018-12
Publication Date: 2019-07
Patent Classification: ["426", "549000"]

Abstract:
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.

Claim (Index 11):
A method for preparing a baked product, comprising the steps of adding to the dough or batter, prior to baking:\n at least one first enzyme, wherein said first enzyme is a thermophilic serine protease having an optimum activity at a temperature higher than 70\u00b0 C., preferably at a temperature higher than 80\u00b0 C.; and; one or more monoglycerides; wherein said one or more monoglycerides have an iodine value lower or equal to 5 and, when added in powder form, wherein at least 70% of said one or more monoglycerides have a particle size lower than 200 \u03bcm.

Metadata:
- Claim Count in Document: 35.0
- Percentile: 98.0
- Lexical Diversity: 1.7027
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: True
- Related Applications: ['10510401', '15525994', '12522148', '10040394', '10260578']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.6959264240528449
- 35 USC 102 Novelty (BERT): 0.5219334401449168
- Combined Prediction Score: 0.6785271256620521
- Mean Citation Score: 242.364226
- Max Citation Score: 292.36667
- Similarity Product: 192.492002122798

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

Dataset: test