Anderson-Clayton: Chiffon Margarine, 1960s
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| Announcer | Remember when the best-tasting spread | 0:01 |
| came from a tub? | 0:03 | |
| Well, it still does. | 0:04 | |
| Chiffon, the soft margarine with the delicious | 0:07 | |
| melting flavor of the expensive spread. | 0:10 | |
| That's because chiffon is made soft, | 0:13 | |
| with light delicate safflower oil. | 0:15 | |
| And safflower oil makes Chiffon highest in polyunsaturates, | 0:18 | |
| lowest in saturated fat of all margarine. | 0:22 | |
| Chiffon, best taste that ever came out of a tub. | 0:26 |
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