1: There are many substances in baking powder, the main components are sodium bicarbonate and tartaric acid, which are usually compounds of carbonate and solid acid. At the same time, baking powder is also an acid salt generated by neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water.

2. Baking powder is a compound additive, which is mainly used in the production of flour products and puffed food. When carbonate comes into contact with water and acid, it dissociates into several substances. In this process, carbon dioxide is released, but no flavor substances are produced, so the taste of the product will not be affected.

3. Tartaric acid is a carboxylic acid, which exists in many plants, such as grapes and tamarind, and is also one of the main organic acids in wine. As an antioxidant added to food, it can make food sour, and its biggest use is as a beverage additive.

This is my suggestion, hope to adopt it, thank you.