Xanthan gum, for instance, a slime fermented by the bacteria xanthomonas campestris and then dried, is used in bottled salad
dressing to slow the settling of the spice particles and keep water and oil from separating. xanthan and other hydrocolloids are
now part of the tool kit of high-end chefs.
read the passage above. what hydrocolloid is often used in bottled salad dressing?
a. oil
c. spices
b. water
d. xanthan gum