Mayonnaise is semirigidemulsion made of water/oil which is prepared with refined plant iol, egg yolk, vinegar or other edible organic acid, sugar, aditive, with or without flavours. Rheological properties make an important factor in production wanted consistency of mayonnaise, in control quality during of production, storage and transportation. The objective of this work was to investigate te various of plants oils and theirs combinations, various carbihidrates and egg yolk on rheological properties and acceptability mayonanise during storage. Sunflower oil, walnut oil, linseed oil , corn oil and combination two various of oil in different part are used. Glukose, fructose, lactose, maltose and trehalose were added to determinate the effect of different carbohidrate types on rheological properties of mayonnaise. Egg yolk werw used lake fresh, pasteurization, powder and combination powder egg yolk and fresh yolk (30:70). Tradicional recipes werw followed in the making of the mayonnaises with 75% oil phases, and no preservatves were added, resulting no limited product durability. The rheological properties of the mayonnaise were measured on a concetrc cylinder rotatinal viscometer at the temperature 10 °C i 25 °C on the same day when the mayonnaise were made, and again after they had been refrigerated for 14 days. The rheological parameters of consisting coefficient, flow behaviour indeks and apparent viscosity of mayonnaise were computed from the dana thus obtained. The acceptability of four chosen samples was analized by using a nine-point verbal hedonic scale. All mayonnaise samples showed non-Newtonian, pseudoplastic flow with different area of thixotropy loop.The saples of mayonnaise are shown different rheological properties in correlation of various plants oils and part of oil phases. Compared to other carbohidrates added to mayonnaise, the addition of trehalose resulted in the better paste consistency and apparent viscosity. Using fresh egg yolk improved mayonnaise beter paste consistency and aparent viscosity, and lower flov behaviour indeks. Compared to other various plants oils the addition of corn oil resulted in the best acceptability of mayonnaise.