Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color,viscosity and sensory analysis were performed and results were compared with those of control samples containing yolk and whole egg as emulsifier. Results showed that yolk-prepared control (YC) had higher stability and viscosity values and the value of these two attributes decreased as more amounts of soy milk was used. In the case of viscosity there was no statistical difference between soy milkprepared samples and egg-prepared control (EC) up to 75 % replacement. Color factors changed, which were affected by different proportions of soy milk. Sensory evaluation showed no statistical difference in acceptability of EC and samples with substitution levels up to 50 %. So it can be concluded that egg can be substituted with soy milk in mayonnaise.

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