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
Vegetable oil Hydrogenated vegetable oils differ in two major ways from other oils which are equally saturated. During hydrogenation, it is easier for hydrogen to come into contact with the fatty acids on the end of the triglyceride, and less easy for them to come into contact with the center fatty acid. This makes the resulting fat more brittle than a tropical oil; soy margarines are less "spreadable". The other difference is that trans fatty acids (often called trans fat) are formed in the hydrogenation reactor, and may amount to as much as 40 percent by weight of a partially hydrogenated oil.