Abstract: Mayonnaise, as a condiment, is widely accepted by consumers.As the public′s awareness of diet and health continues to increase, food nutrition issues have attracted more and more attention.Because mayonnaise has high cholesterol and high fat content, many researchers try to completely or partially replace fat and egg yolk,however, each component in mayonnaise plays a specific role in texture and stability.The use of alternative emulsifiers and fat substitutes may affect the sensory, texture and stability of mayonnaise.Therefore, how to prepare stable low-fat mayonnaise and restore the sensory and texture properties of full-fat mayonnaise as much as possible has become a hot research topic.This review summaries different effects of the ingredients in mayonnaise and the application research of different matrix fat substitutes in mayonnaise, so as to provide theoretical support for the research and development of low-fat mayonnaise.