Chemical Name: Vitamin H
Molecular Formula: C₁₀H₁₆N₂O₃
CAS: 58-85-5
Properties: Colorless to white crystalline powder. Melting point is 230–232℃. Stable when heated as well as in air, not easily oxidized. Break down with strong alkali and oxidants.1g is dissolved in about 5000mL water and 1300mL ethanol in 25 ℃. More easily soluble in hot water and dilute lye. Insoluble in other common organic solvents. One of B vitamins.
Usage: nutritional supplement
Applications: used in condiments, meat sausages, baked products, cereal products, milk and dairy products. Also used in wheat flour, bread, noodles, soy sauce, margarine, cakes, soft drinks and jam. 
                                                                  Quality Standard: USP

Packaging: 1KG / can
Transportation: avoid sun and rain, be transported as general chemicals but with no toxic, hazard materials.
Storage: stored in dry clean dark environment, and not be mixed with toxic substances to avoid contamination.
Shelf life: two years