For more than 20 years, we have been building knowledge about plant-based raw materials – from origin and processing to application in cosmetics and food.
Here you will find all areas in one place: technical articles, insights into our research & development, our organic projects and partnerships, and the plant oil profiles as a reference guide.
Technical articles on plant-based oils, butters, proteins and flours – properties, grades and applications in cosmetics and food.
Application-oriented development and research projects with universities – new approaches for plant-based raw materials.
Origin, cultivation and long-term partnerships – where our organic raw materials come from and who is behind them.
Proven plant oils with their constituents, properties and applications – from the book ‘Pflanzenöle’ by Ruth von Braunschweig.
With kind permission
„Plant oils“ · Ruth von Braunschweig
Stadelmann Verlag
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From raw goods to a product made to specification: pressing, refining, extraction and other processes at a glance.
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Cosmetics, food, food supplements: which organic raw materials suit which product concept.
Explore applications
Practical formulation ideas with AOT raw materials – from baked goods and meat alternatives to shakes.
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Cold-pressed, extracted, refined: how the production process determines the quality of plant oils
The quality of a plant oil is largely determined by the way it is extracted. Find out more about cold pressing, extraction...
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Understanding fatty acids: what the composition of plant oils reveals about their properties
Fatty acids determine the properties of plant oils. Find out how chain length, degree of saturation and omega fatty acids shape plant...
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Sunflower proteins from organic oil press cake: optimising polyphenol reduction and isolate production
What options are there for reducing polyphenols in sunflower press cake while obtaining high-quality protein isolates?
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Use of organic sunflower protein in wholemeal wheat bread
The addition of organic sunflower protein increased the protein content of the bread without impairing the CO₂ production of the yeast or...
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Fermentation study of Heliaflor® 45 organic sunflower protein
Minh Anh Pham’s master’s thesis examines the fermentative treatment of Heliaflor® 45 organic sunflower protein, taking into account the EU organic regulation.
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Sunflower press cake: stabiliser rather than emulsifier
A bachelor’s thesis on the functional use of sunflower press cake shows that untreated press cakes do not act as emulsifiers, but...
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Protein grades and their production
Plant-based protein raw materials differ not only in their protein content. The raw material, manufacturing process and further processing also influence their...
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Plant oils care for us inside and out and have long been valued for supporting general well-being. This is because they contain many other valuable constituents such as vitamins and phenols, which help to protect the body’s cells. Their use therefore makes sense not only in the kitchen but also in body care.
In this book, Ruth von Braunschweig – biologist, naturopathic practitioner and oil specialist – combines current scientific findings with many years of practical experience and shares her recipes for an enjoyable, holistic approach to well-being.
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