Why is tartaric acid added into baking soda to get baking powder?
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Using them in batters can make them taste bitter. Tartaric acid is a weak and mild acid. It is mixed with baking soda to prepare baking powder. When baking powder is used in batters, the tartaric acid reacts with baking soda and neutralises the bitter taste without affecting its ability to produce CO2 and H2O.
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Tartaric acid is added to neutralise the sodium carbonate formed on heating by the decomposition of NaHCO3. If it is not added, the cake would taste bitter due to the presence of sodium carbonate in it.
CO2 produced during the reaction causes cake to rise making them soft and spongy.
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