Glycyrrhizin is the chief sweet-tasting constituent of Glycyrrhiza glabra root. Structurally, it is a saponin used as an emulsifier and gel-forming agent in foodstuffs and cosmetics. Its aglycone is enoxolone.

Licorice is deglycyrrhizinated (DGL) to remove the compound glycyrrhizin, which can cause serious side effects like high blood pressure, edema, and irregular heartbeat when consumed in large amounts. By removing glycyrrhizin, manufacturers create a safer product with the soothing, protective benefits of licorice for digestive health without the cardiovascular risks 

Further reading on Licorice Root on NIH Health and TGA.