CREAM REPLACEMENT PRODUCT CONSISTING ESSENTIALLY OF A PASTEURIZED BLEND OF WATER, HYDROGENATED VEGETABLE OIL, STABILIZER, SWEETENING AND FLAVORING, SOLD IN LIQUID FORM AND REQUIRING REFRIGERATION, AND BEING SIMILAR TO THE CONSISTENCY, FLAVOR, WHIPPING CHARACTER AND USE OF FRESH DAIRY WHIPPING CREAM, AND FOR A CONCENTRATE FOR MAKING THE SAME