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Corresponding images are marked directly on the picture ("AI generated"). Color, consistency, and packaging may differ from the delivered raw material.
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Sources
Here we document the image, text, and literature sources used on aot.de – supplemented by test marks, fonts, and trademarks.
Last updated October 2026
Image Credits
Photos, illustrations, and videos on aot.de are produced in-house, by commissioned photographers, or sourced from licensed image agencies.
Photography
- JS Germany
- Norman Graue
- Barbara Schenkmann
- Martina Diemand
- Klaus-Peter Wilhelm
- Aileen Melucci
Stock photo agencies
- Adobe Stock
- Shutterstock
- mauritius images
Corporate, employee, and project photos
Certification marks and logos
The depicted seals and logos are trademarks of their respective owners. We use them within the scope of existing certifications and licenses. Valid certificates can be found on the Certifications page.
- EU Organic Logo
- COSMOS
- NATRUE
- USDA Organic
- JAS – Japanese Agricultural Standard
- IFS Food
- Kosher (KLBD)
- EcoVeg
- Dermatest
- TÜV
- EcoVadis
- Sedex
Text sources
Specialist literature and sources upon which our product, raw material, and knowledge texts are based.
Pflanzenöle – Qualität, Anwendung und Wirkung
Basis for our vegetable oil portraits – quoted with the kind permission of Stadelmann Verlag.
The Big Book of Healthy Skin
The Oil Book
Plant-based protein power
Live healthier with green protein and save the world on the side (Cooking Without Bones Edition)
Encyclopedia of Vegetable Fats and Oils
Oil crops – vegetable oils
Aromatherapy in Science and Practice
Modern Cosmetics – Ingredients of Natural Origin
Making your own natural cosmetics
Natural cosmetic raw materials
Natural cosmetics
Natural cosmetics
Expert cosmetic advice
Olionatura – Making your own natural cosmetics
Global Shea Alliance
KSM-66 Ashwagandha
Wikipedia – The Free Encyclopedia
Literature on sunflower protein and food technology
Scientific literature on which our content regarding Heliaflor®, sunflower protein, and functional food raw materials is based.
- AOT GmbH: Our organic oils – AOT oils in an efficacy study. In collaboration with Albstadt-Sigmaringen University, Faculty of Life Sciences, and B+B Biotech.
- Cheftel, J., Cuq, J. & Lorient, D. (1992). Food Proteins. Hamburg: Behr’s Verlag.
- El Damaty, M. (2013). Analytical characterization of protein-rich sunflower press cake and its application in baked goods. Bachelor's thesis, Albstadt-Sigmaringen University, Faculty of Food, Nutrition and Hygiene.
- FAO – Food and Agriculture Organization of the United Nations: FAOSTAT. faostat.fao.org (accessed on 16 Oct 2013).
- Fleming, S. E. & Sosulski, F. W. (1977). The Utilization of Sunflower Protein in Milk-Like Beverages. Canadian Institute of Food Science and Technology Journal, 10, 229–232.
- Franke, W. (1981). Study of Useful Plants. Stuttgart: Georg Thieme Verlag.
- Gassmann, B. (1983). Preparation and application of vegetable proteins, especially proteins from sunflower seed, for human consumption. An approach. Die Nahrung, 27, 351–369.
- González-Pérez, S. & Vereijken, J. M. (2007). Sunflower proteins: overview of their physicochemical, structural and functional properties. Journal of the Science of Food and Agriculture, 87, 2173–2191.
- Hahn, V. (2007). The sunflower – a protein crop for organic farming. orgprints.org/9279 (accessed on 16 Oct 2013).
- Heiser, C. B. (1951). The Sunflower among the North American Indians. Proceedings of the American Philosophical Society, 95, 432–448.
- Heseker, H. & Heseker, B. (2012). The Nutritional Table. Neustadt an der Weinstraße: Umschau.
- Krist, S., Buchbauer, G. & Klausberger, C. (2008). Encyclopedia of Vegetable Fats and Oils. Vienna, New York: Springer.
- Mezger, T. G. (2006). The Rheology Handbook. Hannover: Vincentz Network.
- Mieth, G. & Kroll, J. (1984). Sunflower seeds and their processed products. 2nd report: Recovery of protein-enriched processed products. Die Nahrung, 28, 907–931. doi:10.1002/food.19840280902
- Roth, L. & Kormann, K. (2000). Oil Plants – Vegetable Oils. Landsberg: ecomed.
- Sabir, M., Sosulski, F. & Hamon, N. (1975). Sunflower carbohydrates. Journal of Agricultural and Food Chemistry, 23(1), 16–19.
- Schneele, J. (2013). Technological characterization of protein-rich sunflower press cake as an emulsifier in the food industry. Bachelor's thesis, Albstadt-Sigmaringen University, Faculty of Food, Nutrition and Hygiene.
- Sosulski, F. (1979). Food Uses of Sunflower Proteins. Journal of the American Oil Chemists’ Society, 56, 438–442.
- Steiner, G. & Matissek, R. (2006). Food Analysis (3rd ed.). Berlin, Heidelberg: Springer.
- Weisz, G. M., Pickardt, C., Neidhart, S., Kammerer, D. R. & Carle, R. (2008).
- Westphal, G., Gerber, G. & Lipke, B. (2003). Proteins – Nutritive and Functional Properties. Berlin, Heidelberg, New York: Springer.
- Zayas, J. F. (1997). Functionality of Proteins in Food. Berlin, Heidelberg: Springer.