Given that oil and vinegar are both shelf stable and a vinaigrette is such a simple thing, why do they put all that other crap in it?

Well, I can understand the xanthan as an emulsifier, as vinaigrette will separate over shelf timescales. (Yes, you can shake it to re-emulsify it, but it'd put people off sitting on the shelf separated.) And vinaigrette is nice with a little garlic and marjoram in (though I'd add mustard too). What I can't understand is the "high fructose corn syrup" ahead of the oil ingredients. Isn't that the stuff that some other thread complained was used in Dr Pepper instead of sugar? Does it make the vinaigrette taste sweet?

On the other hand I've always been a big fan of "Ranch dressing", which it's possible to find in big supermarkets over here but isn't really on the salad radar of most establishments.

Peter