The present invention relates to additive free mayonnaise products which have an edible oil content of less than 75% by weight and a process for producing the products. The invention also encompasses a reduced fat additive free mayonnaise product which has an edible oil content of less than 54% by weight and/or a low fat additive free mayonnaise product which has an edible oil content of less than 10% by weight. In all cases the products comprise a combination of potato starch enzymatically modified by a-glucanotransferase and a fibre high in beta-glucan such as water soluble oat fibre.
