The effects of different storage conditions of Thai creamed honey on the texture profile and thermodynamic properties were successfully investigated by using the differential scanning calorimetry (DSC) method. Liquid and creamed sunflower, longan, and wild honey were analysed in the present work due to Thailand's large production capacity. The glass transition temperature (Tg) and enthalpy of sugar fusion (ΔHf) exhibited insignificant differences between liquid and creamed honey. Only the enthalpy of crystal melting (ΔHm) was an indicator to distinguish the phase of honey, since it was imperceptible for liquid honey in the melting temperature ranging between 30 - 60°C. In addition, the correlation between hardness values and ΔHm can be a new parameter to obtain the best texture of Thai creamed honey at chilled temperature during storage.