Lloyd Augustus Hall

   An industrial food chemist, Lloyd Augustus Hall revolutionized the meatpacking industry with his development of curing salts for the processing and reserving of meats. He developed a technique of "flash-driving" (evaporating) and a technique of sterilization with ethylene oxide which is still used by medical professionals today. Lloyd Augustus Hall was born in Elgin, Illinois on June 20, 1894, and raised in Aurora, Illinois. Hall invented new ways to preserve food. In 1925, Hall was the chief chemist and director of research at Griffith Laboratories. It was here that Hall invented his processes for preserving meat using sodium chloride and nitrate and nitrite crystals.

Hall also pioneered the use of antioxidants. Fats and oils spoil when exposed to oxygen in the air. Hall used lecithin, propyl gallate, and ascorbyl palmite as antioxidants, and invented a process to prepare the antioxidants for food preservation. He invented a process to sterilized spices using ethylenoxide gas, an insecticide. Today, the use of perservatives has been reexamined. Preservatives have been linked to many health issues.

List Of Patents Issued:

Lloyd Augustus Hall 1 #1,882,834
2 #1,914,351 Enoch L.Griffith
(co-inventor)
3 #2,022,464
4 #2,097,405
5 #2,107,697 Carroll L.Griffith
(co-inventor)
6 #2,155,045 
7 #2,189,949
8 #2,251,334 
9 #2,321,673
10 #2,357,650
11 #2,363,730 
12 #2,385,412 
13 #2,414,299 
14 #2,464,200
15 #2,464,927 
16 #2,477,742 
17 #2,493,288
18 #2,500,543 
19 #2,511,802
20 #2,511,803
21 #2,511,804 
22 #2,518,233
23 #2,536,171 
24 #2,758,931
25 #2,770,551
26 #2,772,169
27 #2,845,358		 10/18/1932
6/13/1933
11/26/1935
10/26/1937
2/8/1938
4/18/1939 
2/13/1940
8/5/1941
6/15/1943 
9/5/1944
11/28/1944 
9/25/1945 
1/14/1947 
3/15/1949
3/22/1949 
8/2/1949 
1/3/1950
3/14/1950 
6/13/1950
7/13/1950
7/13/1950 
8/8/1950
1/2/1951 
8/14/1956
11/27/1956
11/13/1956
7/29/1958		 1 Asphalt emulsion and manufacture thereof
2 Protective coating
3 Vitamin concentrate
4 Manufacture of bleached pepper products
5 Sterilizing foodstuffs
6 Inhibited detergent composition 
7 Sterilizing colloid materials
8 Protein composition of matter 
9 Yeast food 
10 Puncture sealing composition and manufacture thereof
11 Manufacture of nitrogen-fortified whey concentrate
12 Capsicum-containing seasoning composition 
13 Production of protein hydrolysate flavoring material
14 Manufacture of stable dry papain composition
15 Antioxidant 
16 Gelatin-base coating for food and the like 
17 Synergistic antioxidants and the methods of preparing the same
18 Antioxidant 
19 Synergistic antioxidant 
20 Antioxidant flakes
21 Antioxidant salt 
22 Synergistic antioxidant containing amino acids
23 Production of protein hydrolysate 
24 Antioxidant composition
25 Meat-curing salt composition
26 Antioxidant material and use of said material in treating meat
27 Method of preserving fresh frozen pork trimmings