Aluminum has been used for many years for the packaging production in the food industry and as such is more or less subject to corrosion, especially in the presence of acids or salt solutions. For these reasons, the use of metal packaging is limited to the packaging of non-corrosive foodstuffs or metal packaging must be protected by special procedures. Instead of organic coatings, there is great interest in the use of various plant polysaccharides, i.e. biopolymers such as pectin, carrageenan, etc. as well as their use in the production of corrosion inhibitors. In this paper, the influence of organic acids often used in the food industry (3% acetic, lactic and citric) on the corrosion of aluminum without and with the addition of different concentrations of carob powder was investigated. Aluminum corrosion rates were determined by gravimetric method at 4°C and 25°C after 30 days of exposure of aluminum samples in the tested solutions, while the surfaces of aluminum samples were recorded with an optical metallographic microscope. Carob powder was added to acid solutions in concentrations of 5 g / L, 10 g / L, 15 g / L, 20 g / L and 25 g / L after which the active components were extracted at 60°C.