Which of the following edible acids is added to baking soda for making baking powder? 

The correct answer is Tartaric acid.

Key Points

• Tartaric acid is an organic acid that is naturally present in many plants, particularly in grapes, bananas, and tamarinds.
• It is commonly used in combination with baking soda to form baking powder, which acts as a leavening agent in baking.
• When combined with baking soda, tartaric acid reacts to produce carbon dioxide gas, which helps dough and batter rise during the baking process.
• This reaction occurs because tartaric acid is a strong acid that can effectively neutralize the alkaline nature of baking soda.
• Baking powder, which contains tartaric acid, is essential in making fluffy and light baked goods such as cakes, muffins, and bread.

 Additional Information

• Lactic acid
  • Lactic acid is found in sour milk products like yogurt and some cottage cheeses.
  • It is produced by the fermentation of lactose by bacteria.
  • Lactic acid is not typically used in baking powder.
• Vinegar
  • Vinegar is an acidic liquid produced from the fermentation of ethanol by acetic acid bacteria.
  • It is often used in cooking and pickling but not usually in baking powder.
• Sodium chloride
  • Sodium chloride, commonly known as table salt, is used to enhance flavor in foods.
  • It does not have the leavening properties needed for baking powder.