Anderson-Clayton: Chiffon Margarine, 1960s

Year Published: 1960s

Creator: Anderson-Clayton D'Arcy Masius Benton & Bowles (DMB&B)

Format: 16mm

Description: Transcription: 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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