Augustus Hall (June 20, 1894 - January 2, 1971)
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
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.
of complete patents awarded to Lloyd Augustus Hall
Lloyd Augustus Hall was the inventor
of food preservation processes - Invention Dimension.
Lloyd Augustus Hall was a pioneer
of food chemistry. During his career, he made significant contributions
in meat curing and food preservation and obtained more than 100 patents.
Augustus Hall: Chemist and Inventor
Lloyd Hall is responsible for the
meat curing products, seasonings, emulsions, bakery products, antioxidants,
protein hydrolysates, and many other products that keep our food fresh
Biographies of famous black inventors.
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