Amylose is one of the two major glucose polymers in starch, the other being amylopectin. Amylose has long linear structure with a few branches. It is normally present in amorphous conformation in native starch granules, but the crystalline structure of amylose double helices is found in high-amylose starch granules and retrograded starch. Amylose can also form single-helical inclusion complexes with alcohols and certain lipids. Due to its rapid retrogradation rate and its ability to complex with lipids, amylose can affect the texture, stability, and digestibility of food products, and thus, it is important to quantify the amylose content of starch in order to determine its end-uses. However, there are several methods to analyze amylose content, and these methods do not give the same results as they do not measure the same thing. Hence, it is crucial to know the method used when comparing the amylose contents among different starches.