This book provides inhibition chemistry of Aloe Vera for stainless steel which is used for fruit juice, milk, beverage and vegetables. These liquid foods are useful for us but they corrode stainless steel and harmful metal ions go into solution and produce several types of diseases. This corrosion phenomenon is controlled by Aloe Vera. This book is benificial for food chemists, corrosion specialists, corrosion and metallurgical engineers, corrosion researchers and UG and PG students.