Anderson-Clayton: Chiffon Margarine, 1960s
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✎ Suggest a correctionTranscription: Narrator Introducing the first soft margarine. 0:01 New Chiffon. 0:05 Why a soft margarine? 0:06 To harden other margarines into sticks, 0:08 they have to add more saturated fat than Chiffon, 0:10 but Chiffon is kept soft, 0:13 so it's lowest in saturated fat, 0:15 even lower than corn oil spreads. 0:17 Soft, with the lovely flavor of the expensive spread. 0:20 New Chiffon, 0:24 first soft margarine. 0:25 So soft it comes in a tub. 0:28
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