PATENT CLAIM ANALYSIS

Application Number: 16255115
Application Type: Utility
Filing Date: 2019-01
Publication Date: 2019-07
Patent Classification: ["426", "231000"]

Abstract:
The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness to overcome dysphagia-related problems.

Claim (Index 4):
The method of  claim 2 , wherein said processing is performed by at least one of the following actions: adding a food texture modifier, crunching, grinding, chopping, pureeing, mincing, mixing, blending, stirring, incorporating a gas, warming, heating, cooking, cooling, refrigerating, freezing, retherming, diluting, applying pressure, modifying the particle size or creating a new macro-structure within the adapted food of said food composition.

Metadata:
- Claim Count in Document: 15.0
- Percentile: 99.0
- Lexical Diversity: 1.49057
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: False
- Related Applications: ['14363797', '13804781', '14891403', '15127477', '14002052']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7023067940836475
- 35 USC 102 Novelty (BERT): 0.4970680933313785
- Combined Prediction Score: 0.6817829240084207
- Mean Citation Score: 189.91364400000003
- Max Citation Score: 202.64508
- Similarity Product: 144.01237674330713

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