89 Johanna Quandt 84 89 Maria-Elisabeth & Georg Schaeffler N/A 89 Maria-Elisabeth & Georg Schaeffler N/A 67,83333 11 Li Ka-shing 82 23 Kwok Thomas & Raymond & family N/A 28 Lee Shau Kee 83 100 Cheng Yu-tung 85 83,33333 6 Lakshmi Mittal 60 9 Mukesh Ambani 53 36 Azim Premji 65 42 Shashi & Ravi Ruia 67 56 Savitri Jindal & family 60 81 Gautam Adani 78 97 Kumar Birla 43 60,85714 79 Sammy Ofer & family 89
67,83333 100 Cheng Yu-tung 85 23 Kwok Thomas & Raymond & family N/A 28 Lee Shau Kee 83 11 Li Ka-shing 82 83,33333 36 Azim Premji 65 81 Gautam Adani 78 97 Kumar Birla 43 6 Lakshmi Mittal 60 9 Mukesh Ambani 53 56 Savitri Jindal & family 60 42 Shashi & Ravi Ruia 67 60,85714 79 Sammy Ofer & family 89 89 71 Leonardo Del Vecchio 75 32 Michele Ferrero & family 84
1 Carlos Slim Helu & family 71 74 2 Bill Gates 55 56 3 Warren Buffett 80 50 4 Bernard Arnault 62 41 5 Larry Ellison 66 39,5 6 Lakshmi Mittal 60 31,1 7 Amancio Ortega 74 31 8 Eike Batista 54 30 9 Mukesh Ambani 53 27 10 Christy Walton & family 56 26,5
81 John Mars 74 10 39 John Paulson 55 16 55 Jorge Paulo Lemann 71 13,3 68 Joseph Safra 72 11,4 12 Karl Albrecht 91 25,5 81 Klaus-Michael Kuhne 73 10 97 Kumar Birla 43 9,2 23 Kwok Thomas & Raymond & family N/A 20 6 Lakshmi Mittal 60 31,1 5 Larry Ellison 66 39,5 24 Larry Page 37 19,8 28 Lee Shau Kee 83 19 80 Len Blavatnik 53 10,1 71 Leonardo Del Vecchio 75 11 99 Leonid Mikhelson 55 9,1 11 Li Ka-shing 82 26 15 Liliane Bettencourt 88 23,5
conditions, particularly of the mincing and Excessive loss of water can lead to a mushy mixing conditions (Ripoche et al. 2001). texture. Depending on their origin (beef, Comminution alone enhances the meat- pork, or poultry), meat proteins show differ- setting properties, in that the thermal stabili- ent gelation patterns and different responses ties of myosin and actin are modified and to salt (Barbut and Mittal 1989). protein salt-solubility is increased (Fernández- The simultaneous reduction of both salt Martín et al. 2002). content and fat content is not easily achieved. Emulsification 153 Indeed, to maintain the same NaCl ionic the addition of MTG at the levels studied strength, the NaCl content must increase (0%–0.6%).
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