The aim of this study was to determinate the influence of the size of added hydrocolloids and the composition of emulsions on the stability of low fat mayonnaise emulsion. Five low fat emulsions were investigated. These emulsions contained different quantity of added hydrocolloids and contained different composition of hydrocolloids. The particle size of emulsion was determinated by Laser Spectrometer. Apparent viscosity was determinated by viscosimeter. (-) The results obtained in this study showed the lack of significant growth of dispersion index and lack of significant growth of average particle size of fat. This shows that low-fat emulsions which have adequately selected quantities and kinds of hydrocolloids are stability during storage.