Solid Seasoning Composition | Griffith & Hall | Patent No. 2,030,063
The patent by Carroll L. Griffith and Lloyd A. Hall of Chicago, Illinois, describes a Solid Seasoning Composition (Patent No. 2,030,063), issued on March 3, 1936. This invention is a stabilized flavoring matrix that prevents the “self-bleaching” of paprika-based pigments (capsicum) when mixed with salt, using lecithin as a synergistic anti-oxidant.
The “Why”
In the 1930s meat-packing industry, creating a shelf-stable seasoning for sausages and frankfurters was a chemical challenge. When oleo-resin of capsicum (the oil extract of red peppers) was mixed with sodium chloride (salt), a reaction occurred that bleached the vibrant red color to a pale, mottled orange within weeks. Hall and Griffith identified the “pain point” of aesthetic spoilage, realizing that while the flavor remained, the loss of color signaled “old” or “spoiled” product to consumers. They sought a chemical fix to lock in the natural red hue.
The Inventor: Lloyd A. Hall
Lloyd A. Hall’s contribution to this patent represents his hallmark engineering philosophy: Synergistic Preservation. Hall understood that a single additive was often insufficient for complex food systems. By combining a neutralizing agent (to stop current acid) with a stabilizer like lecithin (to stop future oxidation), he created a “dual-layer” defense. This patent solidified the reputation of The Griffith Laboratories as the gold standard for industrial food seasoning, proving that a Black chemist could solve the most pervasive technical hurdles of the American meat industry.
Key Systems Section
The Lecithin Anti-Oxidation Bridge
- Oxidation Retardant: Lecithin is introduced not to stop bleaching directly, but to slow the formation of acids caused by oxygen exposure.
- The “Mass Action” Logic: By slowing the “formative side” of the chemical reaction, Hall reduced the amount of work the corrective alkalis had to do. As he noted, the effect was “more than additive”—it was a true chemical synergy.
Acidity Corrective Agents
To neutralize the bleaching “catalyst,” Hall utilized three distinct classes of chemistry:
- Mineral Alkalis: Compounds like Calcium Carbonate or Magnesium Oxide to neutralize existing acidity.
- Organic Amines: Specifically Triethanolamine, which acts as a powerful organic base to fix volatile flavoring oils.
- Buffer Salts: Salts of strong bases and weak acids (like Sodium Citrate) that maintain a stable pH even as new acids attempt to form.
Micro-Crystalline “Processed Salt”
- Flash Evaporation: Hall moved beyond ground rock salt, advocating for a “processed salt” created by spraying a 27% brine onto heated drums at 300°F.
- Capillary Housing: This produced a “soft, flaky” microscopic crystal with a high specific surface area. This physical structure acted as a “sponge” to house the liquid oleo-resins and essential oils, preventing them from “settling” or pooling.
Comparison: Standard Seasoning vs. The Hall-Griffith Formula
| Feature | Pre-1936 Seasoning Mixes | The Hall-Griffith Composition |
| Color Stability | Bleaches in ~3 weeks. | Non-bleaching; stable for months. |
| Chemical Action | Rapid oxidation of capsicum oils. | Retarded oxidation via Lecithin. |
| Salt Structure | Large, ground cubic crystals. | Micro-crystalline “amorphous” powder. |
| Carrier Base | Sugar (often too sweet). | pH-Corrected Sodium Chloride. |
