Chiffon margarine cottonseed oil. The development of Chiffon margarine was one result. The Chiffon brand and product line has changed hands several times since; the first being in 1985, when Chiffon was sold to Kraft foods. The Kraft U.S. and Canada tablespreads division subsequently became part of Nabisco in 1995; who then sold the brand to ConAgra Foods in 1998. Con-Agra discontinued domestic U.S. and Canadian distribution of Chiffon margarine in 2002. Chiffon margarine can still be purchased in the Caribbean region, however, where it is marketed by Seprod Ltd. under license from Kraft International. The classic Chiffon ads from the D'Arcy
Cookie fluffiness – to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven. Oils in baked cakes do not behave as soda tends to in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water