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This work studied water state of honey during crystallization, obtained statically and dynamically, by differential scanning calorimetry (DSC), water activity (a w ) assessment and time domain nuclear magnetic resonance (TD-NMR).Crystallization was induced by adding 5% of crystallized honey to three honey samples with different fructose/glucose ratio, the key characteristic for honey crystallization. Samples were stored at 14 °C.Dynamic crystallization was obtained by using an impeller. DSC showed that the dynamic crystallization was faster than the static one, the latter characterized by two phases, showing different rates. The crystallization rate did not affect a w , that remained below 0.600. TD-NMR allowed to separately observe two kinds of protons, both pertaining to liquid sugars, one chemically exchanging with water and one not exchanging with it. The combination of techniques allowed speculating that the two crystallization methods led to crystals of different size and shape.

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