At Rembrandt Foods®, we look beyond the egg to unlock new possibilities – and our REMTEX product line is a perfect example of that when it comes to thickening. The science behind REMTEX is pretty amazing in its simplicity. When two unfolded protein molecules with oppositely charged ends approach each other, the molecules unite or coagulate. This causes the egg product to change from a liquid to a semi-solid or solid. Coagulation influences egg products’ ability to foam, seal, and thicken.