Benders'dictionary of nutrition and food technology

48Balade TM Low-cholesterol butter, prepared by mixingcyclodextrin with the melted butter.balance (1) With reference to diet, positive balance is a net gainto the body and negative balance a net loss from the body. Whenintake equals excretion the body is in equilibrium or balancewith respect to the nutrient in question. Used in reference tonitrogen (protein), mineral salts and energy.(2) A balanced diet is one containing all nutrients in appropriateamounts.(3) A weighing device.balanced coil system For detection of metal in foods. The food ispassed between coils that produce a balanced electrical field.When metal is introduced, the balanced state is disturbed, generatinga voltage in the coils. Detects magnetic and non-magneticmetals,but not in aluminium cans.See also magnetic field system.balantidiasis Infestation of the large intestine with the parasiticprotozoan Balantidum coli.A rare cause of dysentery.Balling A table of specific gravity of sugar solutions published byvon Balling in 1843, giving the weight of cane sugar in 100g of asolution for the specific gravity determined at 17.5 °C. It is usedto calculate the percentage extract in beer wort. The originaltable was corrected for slight inaccuracies by Plato in 1900, andextracts are referred to as per cent Plato.ball mill Machine for comminution of dry foods; a rotating cylindercontaining steel balls.With small balls or slow rotation shearingforces predominate; at higher speeds or with larger ballsimpact forces predominate.See also rod mill.balm A herb (Melissa officinalis) with hairy leaves and a lemonscent, therefore often known as lemon balm. Used for its flavourin fruit salads, sweet or savoury sauces, etc., as well as for preparationof herb teas. Claimed to have calming medicinal properties,and promoted at one time as an elixir of life and a cure forimpotence; it is rich in tannins.balsalazide See aminosalicylates.balsam peru oil A flavouring agent with a sweet balsamic odour,extracted from Peruvian balsam (Myroxylon pereirae).bambarra groundnut Also known as the Madagascar peanut orearth pea, Voandseia subterranea. It resembles the true groundnut,but the seeds are low in oil. They are hard and requiresoaking or pounding before cooking.bamboo shoots Thick pointed young shoots of Bambusa vulgarisand Phyllostachys pubescens eaten as a vegetable.Composition/100 g: (edible portion 29%) water 91 g, 113 kJ(27 kcal), protein 2.6 g, fat 0.3 g, carbohydrate 5.2 g (3 g sugars),