PURPOSE: A low fat mayonnaise composition and a manufacturing method thereof are provided to sublate the use of eggs, reduce the fat content into half, and be stable at various temperatures.CONSTITUTION: A low fat mayonnaise composition comprises 1-3 wt% of cellulose ether and 1-20 wt% of diluting agent. The low fat mayonnaise composition additionally includes a stabilizer. The cellulose ether is hydroxypropylmethylcellulose. The hydroxypropylmethylcellulose has a structure in which cellulose main chain is substituted with 19-30% of a methoxyl group and 4-20% of a hydroxypropyl group. The diluting agent is selected from isolated soy protein, skimmed milk powder or starch. The stabilizer is selected from a group consisting of xanthan gum, carrageenan, locust bean gum, guar gum, alginic acid and agar, and 0.05-1 wt% of the stabilizer is included based on the total weight of the mayonnaise composition.COPYRIGHT KIPO 2013[Reference numerals] (S11) Step of hydrating cellulose ether and a diluting agent (S12) Step of primarily stirring by mixing with an emulsion (S13) Step of mixing sugar, salt, and vinegar (S14) Step of secondarily stirring본 발명은 셀룰로오스 에테르를 적용한 저지방 마요네즈 조성물 및 이의 제조방법에 관한 것이고, 본 발명에 따른 저지방 마요네즈 조성물은 조성물 총중량을 기준으로 유제를 50중량% 이하로 감소시키면서, 지방대체물질로서 셀룰로오스 에테르와 부형제를 포함하며 이로 인하여 알레르기를 유발하고 콜레스테롤의 주 공급원인 계란을 사용하지 않으면서, 유지 함량을 1/2 이하인 동시에 다양한 온도에서 상안정성을 지닌 식물성 원료만으로서 저지방 마요네즈를 제조할 수 있다.
