Rheological properties of the most important factors are the quality of sunflower spread. Knowledge of rheological properties is important in creating the desired consistency of spread, in quality control during production and during storage. The share of solid particles, the oil phase, the presence of stabilizers and emulsifiers determine the rheological properties of the sunflower spread. The task of this study was to examine the impact of types of oils, types of carbohydrates, milk components and time of homogenization on the rheological properties of sunflower spread. Measuring the rheological properties of hazelnut spread was conducted on a rotational viscosimeter with concentric cylinders at a temperature of 24°C and 10°C per day production. From the obtained data to calculate the rheological parameters consistency coefficient, flow index and apparent viscosity of sunflower spread. Based on the results of research on the impact of ingredients on the rheological properties of sunflower spread that comes with sunflower spreads showed non-Newtonian pseudoplastic properties. The addition of a rapeseed oil (30% and 60%) in sunflower oil increases the apparent viscosity and consistency of the sunflower spread. Also types of carbohydrates and milk components affect the change in rheological properties of spread. Spread made with glucose has a lower viscosity and consistency, and with lactose has higher values of rheological parameters. Using whole milk powder in making sunflower spread increase higher values of rheological parameters.