Abstract: To develop a low-fat and low-cholesterol of mayonnaise in order to replace egg yolk partially with soybean oil body,used part or overall of oil body from soybean(the ratio of oil body and egg yolk was 8:2 and 9:1)to replace the yolk to make mayonnaise.The effects of oil bodies from high oil soybean and low oil soybean on the basic components,fatty acids profile,phospholipids and tocopherol contents of mayonnaise were evaluated. The viscosity,texture and rheological properties of mayonnaise were determined. The results showed that the protein content of oil body-mayonnaise was significantly higher than that of normal mayonnaise(p<0.05),however the contents of water,fat,cholesterol,palmitoleic acid,and phosphor lipid significantly lower than that of normal mayonnaise(p<0.05). The concentrations of DL-α-tocopherol and γ-tocopherol of were higher oil body-mayonnaise that of normal mayonnaise. In homologous oil body-mayonnaise,the contents of water and protein increased with the increasing of oil body content,however the contents of fat and cholesterol decreased with the increasing of oil body content. The contents of water,fat,and protein of oil body-mayonnaise with high oil soybean was significantly lower than that of oil body-mayonnaise with low oil soybean(p<0.05),but the content of cholesterol was significantly higher than that of oil body-mayonnaise with low oil soybean(p<0.05). The viscosity,texture and rheological properties of oil body-mayonnaise were lower than that of the normal mayonnaise. In homologous oil body-mayonnaise,the performance of viscosity and texture are better with the increasing of oil body content,but the oil body content has little influence on the convective denaturation. There was no significant difference between the three kinds of fat mayonnaise in the same proportion(p>0.05). On the rheological properties,the mayonnaise was pseudoplastic fluid,showing weak gelation. This research has realized the development of low fat and low cholesterol mayonnaise. The low fat soybean oil body was mainly used for making mayonnaise and the proportion of oil body and egg yolk was 9:1.