Anderson-Clayton: Chiffon Margarine, 1960s
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| Narrator | Remember when the best tasting spread | 0:04 |
| came from a tub? | 0:06 | |
| Well, it still does. | 0:07 | |
| This is Chiffon, the soft margarine | 0:09 | |
| with a delicious flavor you remember, | 0:12 | |
| melting flavor, like the expensive spread, | 0:14 | |
| no fatty margarine taste ever. | 0:17 | |
| That's because Chiffon is made soft | 0:19 | |
| with light, delicate safflower oil, | 0:21 | |
| and safflower oil makes Chiffon | 0:24 | |
| highest in polyunsaturates, | 0:25 | |
| lowest in saturated fat of all margarines, stick or soft. | 0:27 | |
| You see, the hardened margarines of sticks. | 0:32 | |
| It takes more saturated fat than Chiffon. | 0:35 | |
| But chiffon is made soft, made soft with safflower oil, | 0:38 | |
| the oil highest in polyunsaturates, | 0:43 | |
| lowest in saturated fat of all oils, | 0:45 | |
| including corn oil. | 0:48 | |
| Chiffon, with delicious melting flavor, | 0:50 | |
| like the expensive spread. | 0:54 | |
| Chiffon, best taste that ever came out of a tub. | 0:55 |
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