WO2024009148 - CHOCOLATE FORMULATION ENRICHED WITH LACTOBACILLUS PARACASEI, L-TRYPTOPHAN, AND L-THEANINE FOR STRESS RELIEF
National phase entry is expected:
Publication Number
WO/2024/009148
Publication Date
11.01.2024
International Application No.
PCT/IB2023/050519
International Filing Date
21.01.2023
Title **
[English]
CHOCOLATE FORMULATION ENRICHED WITH LACTOBACILLUS PARACASEI, L-TRYPTOPHAN, AND L-THEANINE FOR STRESS RELIEF
[French]
FORMULATION DE CHOCOLAT ENRICHIE EN LACTOBACILLUS PARACASEI, L-TRYPTOPHANE ET L-THÉANINE POUR SOULAGER LE STRESS
Applicants **
TAYEBI, Sepideh
Inventors
TAYEBI, Sepideh
Priority Data
140150140003002665
04.07.2022
IR
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
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| Number of Pages with Drawings | * |
| Pages of Specification | * |
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| Number of Office Actions | * |
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International Searching Authority |
IP India
* |
| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
* |
| Type of Assignment |
The Standard Agent's Assignment
* |
| Applicant's Legal Status |
Natural Person
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| * | |
| * | |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 1956 | |
| EPO | Filing, Examination, Granting | 8683 | |
| Japan | Filing, Examination, Granting | 1813 | |
| South Korea | Filing, Examination, Granting | 1405 | |
| USA | Filing, Examination, Granting | 5340 |
Total:
19,197
The term for entry into the National Phase has expired. This quotation is for informational purposes only
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Abstract[English]
Lactobacillus paracasei probiotic and L-tryptophan and L-theanine amino acids are included in this chocolate formulation for stress relief. To make this chocolate, we combined the amino acids L-tryptophan and L-theanine with the probiotic Lactobacillus paracasei strain. When the chocolate's temperature drops by 27 degrees, amino acids are added in the final step, each of which contains 0.05% tryptophan and 0.025% L-theanine relative to the total weight of the chocolate. In the final step, we reduce the rotation speed of the chocolate tank to half (50 revolutions per minute) and add Lactobacillus paracasei probiotics at a concentration of 0.1% proportional to the total weight of the chocolate to ensure that they are least damaged.[French]
Un probiotique Lactobacillus paracasei probiotiques et des acides aminés L-tryptophane et L-théanine sont inclus dans cette formulation de chocolat pour soulager le stress. Pour produire ce chocolat, nous avons combiné les acides aminés L-tryptophane et L-théanine avec la souche de probiotique Lactobacillus paracasei. Lorsque la température du chocolat chute de 27 degrés, des acides aminés sont ajoutés dans l'étape finale, chacun d'eux contenant 0,05 % de tryptophane et 0,025 % de L-théanine par rapport au poids total du chocolat. Dans l'étape finale, nous réduisons la vitesse de rotation de la cuve de chocolat de moitié (50 tours par minute) et ajoutons des probiotiques de Lactobacillus paracasei à une concentration de 0,1 % proportionnellement au poids total du chocolat pour s'assurer qu'ils soient moins endommagés.