Agar Agar by Goemonier contien Agar Agar, discovered in the late 1650s by Minoyza Tarozaemon in Japan known by the name of Kanten, it is a Polysaccharide used as a natural gelling agent obtained from red algae belonging to the Rodofiecee Class of the Genus Euchema, Gracilaria, Gelidium. The Agar Agar derives from the Agarose Polysaccharide, which constitutes the supporting structure in the cell walls of some red algae known as Agarophyte and is released by boiling. The Agar Agar is actually a mixture of two components: Linear Agarose polysaccharide and a heterogeneous mixture of smaller molecules called Agaropectine. Goemonier AGAR AGAR has an almost zero caloric value but at a nutritional level it is interesting for the presence of Mineral salts and trace elements. The neutral taste does not alter the flavor of the dishes to which it is combined. It is recommended to use to increase the satiating capacity of food, giving a modest amount of calories. The Agar Agar in Fili is mainly used to prepare low-calorie salads or as an accompaniment to dishes. The taste is almost neutral and can therefore be combined with all raw vegetables, which will remain prevalent in the taste.