The microstrutural changes of mayonnaise during storage were examined by light microscopy (LM) and scanning electron microscopy (SEM). Fresh mayonnaise was composed of heterogenous population of dispersed spherical oil droplets and droplet size was normally distributed with one mode. During storage at $60^{circ}C;and;-10^{circ}C$, a shift in droplet size distribution toward larger droplets was observed, as a result of coalescence of lipid droplets. Turbidimetric study also confirmed that coalescence was occurring during this accelerated aging treatments. Measurements obtained from SEM microgrphs provided better determination of smaller droplets and resulted in lower mean diameter of droplets than those obtained from LM. From these results, SEM was found to be an advantageous method of examining emulsion products as compared to LM, providing a better resolution of small droplets and a more representative view of droplet distribution, as dilution of the sample was avoided.