Rheological properties are important quality parameters of mayonnaise. The understanding of rheological properties is important for creating the proper consistency of mayonnaise, for quality control during production, storage and transport. In this master thesis the influence of oil phase, type of carbohydrates, egg yolk and pumpkin puree, as well as rotor velocity and the homogenisation period on the rheological properties of salad mayonnaise have been explored. Different types of vegetable oils were used for testing: refined and cold pressed sunflower seed oil, refined and cold pressed rape seed oil and sunflower seed oil (high oleic). Egg yolk was used as fresh pasteurised as well as frozen pasteurised. Glucose, sucrose, lactose, maltose, inulin and flower honey were used to test the influence of various types of carbohydrates on rheological properties of salad mayonnaise. The influence of pumpkin puree (5%, 10%, 15%) on rheological properties of salad mayonnaise was tested. The mechanical process of homogenisation of salad mayonnaise was conducted under various rotor velocity (10 000, 12 000, 15 000 rpm) and in different time period (1, 3, 5 min). The measurings of rheological properties of salad mayonnaise supplemented by pumpkin puree were conducted on the rotational viscosimeter with the concentric cylinder on the temperature of 25ºC. Rheological parameters, coefficient of consistency, flow indeks and the apparent viscosity of mayonnaise were calculated from the obtained data. The afore-mentioned results indicate that mayonnaise produced from cold pressed sunflower seed oil has grater viscosity and consistency compared to other oils. The application of fresh egg yolk results in minor rheological viscosity and consistency parameters. Grater rheological parameters are obtained by adding maltose in production of this mayonnaise. Modification of rheological properties of salad mayonnaise is affected by rotor velocity and by homogenisation period.