Anderson-Clayton: Chiffon Margarine, 1960s
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| Narrator | We hope you're in the mood | 0:01 |
| to break a habit. | 0:03 | |
| Because now your whole idea about margarines will change. | 0:05 | |
| This is the first soft margarine, new Chiffon. | 0:10 | |
| Chiffon softness shows you | 0:15 | |
| it's lowest in saturated fat of any spread, | 0:16 | |
| with the delicious flavor of the expensive spread. | 0:19 | |
| You see, it's the extra amount of saturated fat | 0:23 | |
| that hardens other margins into a stick. | 0:26 | |
| But we never harden Chiffon into a stick, | 0:29 | |
| that's why it's lowest in saturated fat of all margarines, | 0:31 | |
| even the corn oil ones. | 0:36 | |
| Taste no extra saturated fat to harden flavor either. | 0:37 | |
| Delicious, like the expensive spread. | 0:42 | |
| Go ahead, break this habit. | 0:45 | |
| Dip into a new Chiffon with pure liquid safflower oil. | 0:47 | |
| So soft it comes in a tub, two tubs to every pound. | 0:51 | |
| New Chiffon. | 0:55 | |
| (soft harp music) | 0:57 |
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