Avebe
Manufacturer · Veendam, Netherlands
Dutch cooperative that processes potatoes into starch, starch derivatives and potato protein for food, animal nutrition and industrial uses.
Checked November 2026Visit website for Avebe (opens in a new tab)
Potato protein
Potato protein suppliers and sourcing guide
Potato protein is recovered from potato fruit juice, the liquid left after potatoes are ground to extract starch. In older processes the juice is heated and acidified so the protein coagulates, giving an insoluble powder used in feed and some foods. Newer processes use adsorption or membrane filtration at mild temperatures to make native, soluble potato protein isolates of about 90% protein. Native isolates are used for their foaming, gelling and emulsifying behavior in egg replacers, meat analogs and drinks.
- Category
- Proteins and amino acids
- Also known as
- potato protein isolate · potato tuber protein · Solanum tuberosum protein · coagulated potato protein
- Facts checked
- November 2026
Forms and grades of potato protein
Suppliers sell different products under the same name. Specify the one you need.
Native (soluble) isolate
Protein recovered without heat coagulation, at about 90% protein, with foaming and gelling properties.
Coagulated potato protein
Heat-coagulated, largely insoluble protein used as a protein source rather than for function.
Hydrolyzed potato protein
Enzyme-treated protein with smaller peptides and higher solubility.
Low and high molecular weight fractions
Some suppliers sell separated fractions (patatin-rich or protease-inhibitor-rich) for different functions.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Protein (Kjeldahl or Dumas)
- Total nitrogen times 6.25, as-is and on a dry basis.
- Glycoalkaloids
- Total glycoalkaloids (solanine and chaconine) by HPLC or LC-MS; this is the potato-specific limit buyers should see on every COA.
- Moisture, ash and pH
- Basic composition and pH, which affect solubility.
- Functional tests
- Solubility, foam overrun or gel strength for native grades.
- Microbiology
- Total plate count, coliforms, yeast and mold, Salmonella and E. coli.
Storage, lots and expiry
Storage and shelf life
Store sealed, cool and dry. Native isolates should be kept away from heat, which can reduce solubility and function. Shelf life is set by the supplier's specification, with retest of function and micro for older lots.
Lots and expiry dates
Record protein, glycoalkaloids and functional results for each lot, since foam and gel behavior can vary between production runs. Rotate first-expired, first-out.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
GRN 447, for potato protein isolates notified by Solanic B.V., closed on May 24, 2013 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)GRN 86, for coagulated potato protein, hydrolyzed potato protein or clarified hydrolyzed potato protein notified by AVEBE b.a., closed on Apr 3, 2002 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's Workout Supplements monograph lists potato protein (potato tuber protein) with the tuber of Solanum tuberosum as the source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Potato protein suppliers
Manufacturers and distributors whose own websites say they sell it.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Frequently asked questions
What forms of potato protein can brands buy?
Common forms include native (soluble) isolate, coagulated potato protein, hydrolyzed potato protein and low and high molecular weight fractions. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for potato protein include?
Expect protein (Kjeldahl or Dumas), glycoalkaloids, moisture, ash and pH, functional tests and microbiology, each with its method, specification and result for that lot.
How should potato protein be stored?
Store sealed, cool and dry. Native isolates should be kept away from heat, which can reduce solubility and function. Shelf life is set by the supplier's specification, with retest of function and micro for older lots.
What is the regulatory status of potato protein?
GRN 447, for potato protein isolates notified by Solanic B.V., closed on May 24, 2013 with FDA having no questions. GRN 86, for coagulated potato protein, hydrolyzed potato protein or clarified hydrolyzed potato protein notified by AVEBE b.a., closed on Apr 3, 2002 with FDA having no questions. Health Canada's Workout Supplements monograph lists potato protein (potato tuber protein) with the tuber of Solanum tuberosum as the source material.
More proteins and amino acids
- Collagen Peptideshydrolyzed collagen · collagen hydrolysate
- Creatine Monohydratecreatine · micronized creatine
- L-TheanineTheanine · N-ethyl-L-glutamine
- Pea ProteinPisum sativum protein · pea protein isolate
- Whey Protein IsolateWPI · whey isolate
- Whey protein concentrateWPC · WPC 80
- Whey protein hydrolysateWPH · hydrolyzed whey protein
- Micellar caseinmicellar casein isolate · casein micelles
- Milk protein concentrateMPC · MPC 70
- Milk protein isolateMPI · milk protein
- Sodium caseinatecasein sodium · caseinate sodium salt
- Calcium caseinatecasein calcium · caseinate calcium salt
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