The first objective of this study was to determine qualitative differences of low-fat emulsions produced using modified starches with a thickening and stabilizing effect on such emulsions; and the second objective was to compare the emulsions produced with a model, 50% fat containing mayonnaise available on the market. While manufacturing mayonnaise emulsions, the following modified starches were added: ‘ADD’ acetylated distarch adipate (E 1422); hydroxypropyl distarch phosphate (E 1442), NOVATION – a physically modified starch, and, an emulsifier (0.5%), which was sodium octenyl succinate (E1450). The results obtained proved that it was possible to obtain stable, law-fat mayonnaise emulsions with no yolk using a specific ‘cold’ procedure of manufacturing with chemically and physically modified starches added. For the purpose of this study, the viscosity and fluidity of the emulsions produced were analyzed; and their consistence was assessed using a sensory assessment procedure. The analysis and assessment results obtained proved that, with regard to rheologic properties, the emulsion with a 5% of hydroxypropyl distarch phosphate added was, most of all, similar to the model mayonnaise (that was classified as a thick mayonnaise). However, the model mayonnaise had much better thickness and elasticity properties if compared to low-fat emulsions. Thus, it was concluded that for the purpose of producing emulsions having parameters similar to the parameters of the model mayonnaise, it would be necessary to enrich mayonnaise emulsions with other hydrocolloids, or to apply higher amounts of a modified starch.