The formulations of low-calorie mayonnaises with the fat content of 30-40% are developed in the study. A blend of vegetable oils with a balanced content of polyunsaturated fatty acids, in which the ratio ω-6:ω-3 fatty acid is 4-10:1 and ω-3 fatty acid content consists 3-8%, is used as a fat phase. Using this oil blend both directly and for manufacturing the mayonnaise products will lead to a significant increase in intake of ω-3 fatty acids in the diet, thereby reducing the risk of cardiovascular and other diseases The whole milk powder or skim milk, different types of pectin and starch are used as emulsion-stabilizing systems for preparation of blended mayonnaises. Egg powder is not used in the mayonnaise formulations. Therefore, the content of cholesterol in the obtained mayonnaise products is minimized and makes up 0.2-6 mg/100 g. In comparison with this mayonnaise products, the content of cholesterol in high-calorie mayonnaises ranges of 75-100 mg/100 g.