Aware that unprocessed vegetable oils frequently contained natural antioxidants such as lecithin that slowed their spoilage, he developed means of combining these compounds with salts and other materials so that they could be readily introduced to other foods.
Tuesday, October 14, 2014
Lloyd Augustus Hall revolutionized the meatpacking industry
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. Hall also invented new uses of antioxidants to prevent food spoilage, especially the onset of rancidity in fats and oils. He was a member of Alpha Phi Alpha fraternity. He was an honor student and was captain of speech and debate team while also competing in baseball, football and track. He had the opportunity to choose between four colleges and he picked Northwestern University. After retiring from Griffith in 1959, Hall consulted for the Food and Agriculture Organization of the United Nations. From 1962 to 1964, he sat on the American Food for Peace Council. He was awarded several honors during his lifetime, including honorary degrees from Virginia State University, Howard University, and the Tuskegee Institute and in 2004 he was inducted into the National Inventors Hall of Fame for his work.