If tartaric acid is not added in baking powder, the cake will taste bitter due to the presence of

A. Sodium hydrogen carbonate

B. Carbon carbonate

C. Sodium carbonate

D. All of these

Baking powder is a mixture of baking soda (sodium bicarbonate, NaHCO₃) and a mild edible acid, tartaric acid. When sodium bicarbonate reacts with the hydrogen ions (H⁺) from tartaric acid, it produces:

• Sodium tartrate (a salt)
• Carbon dioxide (CO₂)
• Water (H₂O)

Reaction in Cake Preparation

During baking, sodium bicarbonate reacts with tartaric acid and slowly releases carbon dioxide gas. The CO₂ forms bubbles in the batter, making the cake soft and spongy.

This process is an example of a neutralization reaction, where an acid (tartaric acid) reacts with a base (sodium bicarbonate) to form salt and water. The presence of tartaric acid also helps in removing the bitterness caused by sodium carbonate and balances the taste.

Importance of Tartaric Acid

• Without tartaric acid, sodium carbonate would remain unreacted in the cake.
• This would lead to a bitter taste and an unpleasant yellow color due to the alkaline nature of sodium carbonate.
• Thus, tartaric acid ensures both proper texture and better flavor.

Final Answer

Hence, the correct option is C.