Abstract: In this experiments,mayonnaise with low cholesterol was developed. Firstly,the optimal technology of traditional mayonnaise was studied. Secondly,soluble dietary fiber from rice bran(RB-SDF) was added to the traditional mayonnaise and its most appropriate amount was decided through the analysis of thixotropy.Finally,rheological properties of products were investigated. Results showed that the optimal technology as followed :yolk was 11.0%,oil was 74%,stir rate was the fourth gear(14400 r/min) and stir time was 20 min,RB-SDF was 2.0%,and the mayonnaise was smaller thixotropy. The content of cholesterol was 1.26 mg/g,which was lower than traditional mayonnaise(2.21 mg/g). Compared with Kewpie mayonnaise and Kewpie sweet mayonnaise,the mayonnaise with low cholesterol had slightly worse rheological properties,but better than Kewpie thousand island mayonnaise.