Anderson-Clayton: Chiffon Margarine, 1960s
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| Narrator | Look, margarine so soft, | 0:01 |
| it comes in two little tubs. | 0:03 | |
| New Chiffon margarine. | 0:05 | |
| Why is it soft? | 0:07 | |
| To harden other margarine 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. | 0:18 | |
| Soft with the melding flavor of the expensive spread. | 0:20 | |
| Chiffon, first soft margarine. | 0:23 | |
| So soft, it comes in a tub. | 0:26 | |
| (enchanting music) | 0:28 |
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