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Lloyd Augustus Hall




Source of Recipe


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Recipe Introduction


June 20, 1894 - January 2, 1971
Food Preservation Processes


List of Ingredients




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.



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