Hlo....
@ 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...
Hope it willl help u....

**Introduction**

Tartaric acid is added to baking soda to create baking powder, a commonly used leavening agent in baking. Baking powder is a crucial ingredient that helps baked goods rise and achieve a light and fluffy texture. In this response, we will explain why tartaric acid is added to baking soda to create baking powder in detail.

**Leavening Agents in Baking**

Before delving into the role of tartaric acid in baking powder, it is important to understand the concept of leavening agents. Leavening agents are substances that release gases, such as carbon dioxide, during the baking process. The trapped gases cause the dough or batter to expand, resulting in a light and airy texture in the final product.

**Baking Soda (Sodium Bicarbonate)**

Baking soda, also known as sodium bicarbonate, is a common leavening agent used in baking. When baking soda is combined with an acidic ingredient, such as vinegar or lemon juice, a chemical reaction occurs. This reaction produces carbon dioxide gas, which helps the dough or batter rise.

**The Need for Baking Powder**

While baking soda alone can be effective as a leavening agent, it requires an acidic ingredient to activate its leavening properties. In many baking recipes, an acidic ingredient is not naturally present. To overcome this limitation, baking powder is used instead. Baking powder is a pre-mixed leavening agent that already contains baking soda and an acidic ingredient.

**Tartaric Acid in Baking Powder**

Tartaric acid is one of the acidic ingredients commonly used in baking powder. It is a naturally occurring compound found in fruits such as grapes and bananas. When tartaric acid is combined with baking soda, a chemical reaction occurs. This reaction produces carbon dioxide gas, which causes the dough or batter to rise during baking.

**The Role of Tartaric Acid**

Tartaric acid serves two primary purposes in baking powder:

1. **Acidic Component:** Tartaric acid acts as the acidic component in baking powder, providing the necessary acidity for the chemical reaction with baking soda. This acidity is crucial to release carbon dioxide gas, which creates air pockets in the dough or batter, resulting in the desired rise and texture of baked goods.

2. **Buffering Agent:** Tartaric acid also acts as a buffering agent in baking powder. It helps to regulate the release of carbon dioxide gas during the baking process, ensuring a controlled and consistent rise. This buffering effect prevents excessive gas release, which could result in a collapsed or unevenly risen final product.

**Conclusion**

Tartaric acid is added to baking soda to create baking powder in order to provide the necessary acidity and control the release of carbon dioxide gas during the baking process. This combination allows for consistent and reliable leavening, resulting in light, fluffy, and well-risen baked goods.