Acids and bases do more things than just sit there and be acid or basic.
Consider sugar, it’s tricky to replace when baking because even if you use artifical sweeteners to mimic the exact sweetness of the sugar you replace, you miss out on all of the other properties of sugar.
Same thing when an acid is used as an ingredient, if it’s not the acidity in it you want to use, then combining it with a base is no problem.
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