Anderson-Clayton: Chiffon Margarine, 1960s
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| Narrator | Introducing the first soft margarine. | 0:01 |
| New Chiffon. | 0:05 | |
| Why a soft margarine? | 0:06 | |
| To harden other margarines into sticks, | 0:08 | |
| they have to add more saturated fat than Chiffon, | 0:10 | |
| but Chiffon is kept soft, | 0:13 | |
| so it's lowest in saturated fat, | 0:15 | |
| even lower than corn oil spreads. | 0:17 | |
| Soft, with the lovely flavor of the expensive spread. | 0:20 | |
| New Chiffon, | 0:24 | |
| first soft margarine. | 0:25 | |
| So soft it comes in a tub. | 0:28 |
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