Vegetal Nisin is greyish powder, and usually needs to be dissolved into water and other liquid in use. Its solubility varies according to pH. For example, at pH 2.5, solubility is 4.8 x 106 iu/ml, whereas at pH 5.0, solubility is 1.6 x 106 iu/ml. it is almost insoluble in alkaline solvents. Vegetal Nisin concentrate forms a cloudy suspension in water due to the presence of denatured protein.
The stability of Vegetal Nisin relates partly to the pH of the solutions, for examples, if Vegetal Nisin is dissolved in skimmed milk of pH 6.5, the activities only decreases 15% after pasteurization at 85 for about 15 minutes. When Vegetal Nisin is dissolved in HCL (pH 3.0), after sterilization by autoclaving at 121 ?C for 15 minutes. It retains 100% activities. The acid and heat-resisting performance of Vegetal Nisin is good.