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Application of whey protein isolate and low-methoxy pectin-based fat mimetics in mayonnaise was studied. Fat was partially used sauces in the world today. Traditional mayonnaise is Savage, 2001). Generally, mayonnaise stability is depen-concerning fat consumption. Largely influenced by health-related concerns, there has been pressure on the food industry to reduce the amount of fat, sugar, cholesterol, ARTICLE IN PRESS Corresponding author. School of Food Science and Technology, salt and certain additives in the diet. Food manufacturers have responded to consumer demand and there has been rapid market growth of products with a healthy image. I