Lloyd August Hall
Born: June 20, 1894
Died: January 2, 1971
Birthplace: Elgin, Illinois
Occupation: Chemist and Inventor
Lloyd August Hall received his Bachelor of Science from Northwestern University in 1914, a Master of Science from Northwestern in 1916, and a Doctor of Science (D.Sc.) from Virginia State College in 1944. Dr. Hall has served as junior and senior Sanitary Chemist of the Department of Health laboratories for the city of Chicago, Illinois from 1915 to 1919. He also served as chief chemist for John Morrel and Company of Ottuma, Illinois (1919-1921). He was President of the Chemical Products Corporation, Chicago from 1921 to 1924. Dr. Hall served as Consultant for Griffith’s Laboratories from 1925 to 1929, later as Technical Director and Chief Chemist of Griffith’s Laboratories in Chicago, Illinois from 1929 to 1946. From 1946 to 1959 Lloyd hall served as Technical Director.
Lloyd Hall served as an assistant chief inspector of high explosives and research for United States government in World War I. Lloyd Hall served as a consultant in the subsistence development and research laboratories of the Quartermaster Corps of the United States Army during World War II. Dr. Hall is the holder of over 100 patents in the United States, Britain, and Canada.
After his retirement, he became a consultant to the Food and Agriculture Organization of the United Nations.
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 and flavorable. Many of today’s food preservative chemicals were pioneered by Dr. Hall’s research. Prior to his discoveries, food preservatives were a matter of chances; the most common preservative was a mixture of sodium nitrate and sodium nitrite. Preservation could be unreliable, where too much sodium nitrite turned foods bitter and unpalatable but too little would not protect against spoilage. Lloyd Hall developed a successful combination of complex chemical salt which has proved to be t he most satisfactory curing salt marketed in this country. He has developed new processes for the sterilization of spices, cereals, and other food materials, and pharmaceuticals which are widely used today. (Carwell)
Areas of expertise and research- meat product proteins
- colloids and emulsions
- fats, oils, and yeast food
- bakery materials
- protein hydrosalates
- flavoring and seasoning of foods and beverages
- sterilization of foods, colloids, and enzymes
- chemotherapeutic products
- food and biological chemistry
- Board of Directors, American Institute of Chemists
- Honor Scroll Award, American Institute of Chemists (1956)
- First black to hold office in the 32-year history of Food Chemists
- Member of Nuclear Regulatory Commission
- Sigma Xi
- Honorary Secretary and Chairman of the Constitution and Bylaws Committee, Institute of Food Chemistry
- American Chemical Society
- Alpha Phi Alpha
- American Public Health Association
- American Academy of Arts and Sciences (AAAS)
- American Oil Chemists’ Society
- Illinois State Academy of Science
- American Association of Cereal Chemists
| # | Patent | Co-Inventor | Invention Title | Date |
|---|---|---|---|---|
| 1 | U.S.1,882,834 | E.E. Mortell | Asphalt Emulsion and Manufacture Thereof. | Oct. 18, 1932 |
| 2 | U.S.1,914,351 | E.L. Griffith | Protective Coating. | June 13, 1933 |
| 3 | U.S.1,995,119 | C.L Griffith | Solid Seasoning Composition Containing Capsicum and Chloride. | Mar. 19, 1935 |
| 4 | U.S.1,995,120 | C.L. Griffith | Nonbleaching Solid Seasoning Composition. | Mar. 19, 1935 |
| 5 | U.S.1,995,121 | C.L. Griffith | Stabilized Solid Seasoning Composition. | Mar. 19, 1935 |
| 6 | U.S.2,022,464 | Vitamin Concentration. | Nov. 26, 1935 | |
| 7 | U.S.2,032,612 | C.L. Griffith | Solid Seasoning Composition Containing Lecithin. | Mar. 3, 1936 |
| 8 | U.S.2,097,405 | Manufacture of Bleached Pepper Products. | Oct. 26, 1937 | |
| 9 | U.S.2,107,697 | C.L. Griffith | Sterilizing Foodstuffs. | Feb. 8, 1938 |
| 10 | U.S.2,117,478 | Curing Meats and the Like. | May 17, 1938 | |
| 11 | U.S.2,142,871 | Homogeneous Alkaline Detergent and Producing Same. | Jan. 3, 1939 | |
| 12 | U.S.2,145,471 | Stabilizing Nitrate Salt Composition. | Jan. 3, 1939 | |
| 13 | U.S.2,142,870 | C.L. Griffith | Alkaline Detergent Compound. | Jan. 3, 1939 |
| 14 | U.S.2,144,371 | C.L. Griffith | Edible Dusting Powder. | Jan. 17, 1939 |
| 15 | U.S.2,155,045 | Inhibited Detergent Composition. | April 18, 1939 | |
| 16 | U.S.2,155,046 | Inhibited Detergent Composition. | April 18, 1939 | |
| 17 | U.S.2,155,417 | Manufacture of Protein Composition. | April 25, 1939 | |
| 18 | U.S.2,171,428 | Composition of Matter. | Aug. 28, 1939 | |
| 19 | U.S.2,189,947 | Sterilization Process. | Feb. 13, 1940 | |
| 20 | U.S.2,189,948 | Sterilization of Pancreatin. | Feb. 13, 1940 | |
| 21 | U.S.2,189,949 | Sterilizing Colloid Materials. | Feb. 13, 1940 | |
| 22 | U.S.2,251,334 | Protein Composition of Matter. | Aug. 5, 1941 | |
| 23 | U.S.2,260,897 | C.L. Griffith | Seasoning Material Derived From Red Peppers and the Derivation Thereof. |
Oct. 28, 1941 |
| 24 | U.S.2,321,673 | Yeast Food | June 15, 1943 | |
| 25 | Re.22,284 | C.L.Griffith | Sterilization Process. | Mar. 9, 1943 |
| 26 | U.S.2,357,650 | Puncture Sealing Composition and Manufacture Thereof. | Sept. 5, 1944 | |
| 27 | U.S.2,363,730 | Manufacture of Nitrogen-Fortified Whey Concentrate. | Nov. 28, 1944 | |
| 28 | U.S.2,385,412 | Capsicum-Containing Seasoning Composition. | Sept. 25, 1945 | |
| 29 | U.S.2,414,299 | Production of Protein Hydrolysate Flavoring Material. | Jan. 14, 1947 | |
| 30 | U.S.2,464,200 | Manufacture of Stable Papain Composition. | Mar. 15, 1949 | |
| 31 | U.S.2,464,928 | Phospholipid Carrier for Antioxidant. | Mar. 27, 1949 | |
| 32 | U.S.2,477,742 | Gelatin-Base Coating for Food and the Like. | Aug. 2, 1949 | |
| 33 | U.S.2,464,927 | L.L.Gershbein | Antioxidant. | Mar. 22, 1949 |
| 34 | U.S.2,493,288 | Synergistic Antioxidants and Preparing the Same. | Jan. 3, 1950 | |
| 35 | U.S.2,500,543 | Antioxidant . | Mar. 14, 1950 | |
| 36 | U.S.2,511,802 | Synergistic Antioxidant. | June 13, 1950 | |
| 37 | U.S.2,511,803 | Antioxidant Flakes. | June 13, 1950 | |
| 38 | U.S.2,518,233 | Synergestic Antioxidant Containing Amino Acids. | Aug. 8, 1950 | |
| 39 | U.S.2,511,804 | L. Sair | Antioxidant Salt. | June 13, 1950 |
| 40 | Re.23,329 | Antioxidant. | Jan. 16, 1951 | |
| 41 | U.S.2,536,171 | Production of Protein Hydrolysate. | Jan. 2, 1951 | |
| 42 | U.S.2,571,867 | L. Sair | Spice Extraction and Product. | Oct. 16, 1951 |
| 43 | U.S.2,553,533 | S.L. Komarik | Curing Process for Bacon. | May 15, 1951 |
| 44 | U.S.2,571,948 | L. Sair | Spice Extraction and Producing. | Oct. 16, 1951 |
| 45 | U.S.2,668,770 | Manufacturing of Meat-Curing Composition. | Feb. 9, 1954 | |
| 46 | U.S.2,668,771 | Stable Curing Salt Composition and Manufacture Thereof. | Feb. 9, 1954 | |
| 47 | U.S.2,677,616 | 1954 | ||
| 48 | U.S.2,758,931 | Antioxidant Composition. | Aug. 14, 1956 | |
| 49 | U.S.2,761,784 | Reaction Product of Polyoxyethylene Derivative of a Fatty Acid Partial Ester of Hexitol Anhydride and Citric Acid and an Antioxidant Containing the Same. | Sept. 4, 1956 | |
| 50 | U.S.2,770,549 | Meat Curing Salt Composition. | Nov. 13, 1956 | |
| 51 | U.S.2,772,169 | Antioxidant Material and Use of Said Materials in Treating Meat. | Nov. 27, 1956 | |
| 52 | U.S.2,772,170 | Antioxidant Composition. | Nov. 27, 1956 | |
| 53 | U.S.2,770,548 | W.S. Kalchbrenner | Meat-Curing Salt Composition. | Nov. 13, 1956 |
| 54 | U.S.2,770,550 | Meat-Curing Salt Composition. | Nov. 13, 1956 | |
| 55 | U.S.2,770,551 | W.S. Kalchbrenner | Meat-Curing Salt Composition. | Nov. 13, 1956 |
| 56 | U.S.2,813,032 | Antioxidant Containing the Same. | Nov. 12, 1957 | |
| 57 | U.S.2,845,358 | H.L. Gleason | Method of Preserving Fresh Frozen Pork Trimmings. | July 29, 1958 |
| 58 | U.S.2,938,766 | Sterilization of Hospital and Physician’s Supplies. | May 31, 1960 | |
| 59 | U.S.2,981,628 | Antioxidant Composition. | Apr. 25, 1961 |