Phlorizin is a 2'-glucoside of phloretin. It belongs to the accumulation of dihydrochalcones, a blazon of flavonoids.
Phlorizin is a white to chicken apparent solid with a melting point of 106–109 °C. It is of candied aftertaste and contains four molecules of baptize in the crystal.
Above 200 °C, it decomposes. It is ailing acrid in ether and algid water, but acrid in booze and hot water. Upon abiding acknowledgment to aqueous solutions phlorizin hydrolyzes to phloretin and glucose.