Oil holding capacity (OHC) is an essential functional property of starches and vegetable flours. This chapter presents a standardized method for determining the OHC of starch samples, using a cold emulsification process followed by centrifugation. The methodology enables quantification of the amount of oil retained within the sample matrix through gravimetric analysis. Experimental procedures, equipment, and technical precautions are detailed to ensure the reproducibility and reliability of results. The data obtained are essential for identifying new starch sources with high OHC, adding value to underexplored botanical sources.