Anderson-Clayton: Chiffon Margarine, 1960s
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✎ Suggest a correctionTranscription: Announcer 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 margins into sticks, 0:08 they have to add more saturated fat than Chiffon. 0:10 But Chiffon is kept soft, so it's lowest in saturated fat, 0:13 even lower than corn oil sprays. 0:17 Soft, with the melting flavor of the expensive spread. 0:20 Chiffon, first soft margarine. 0:23 So soft, it comes in a tub. 0:26
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