Residue-free, alcohol-free dental strips and methods of making the same

Abstract

The application discloses a residue-free and alcohol-free tooth paste and a preparation method thereof, and relates to the technical field of oral care. The residue-free and alcohol-free tooth paste is safe and non-irritating, and the peach gum modified by citric acid is used as a film forming agent to improve the strength and flexibility of the film, so that the tooth paste can be peeled off in one piece, and the tooth surface is not left with residues, thereby improving the user experience. Meanwhile, the active groups introduced on the molecular chain of the modified peach gum endow the film layer with certain water resistance and ion exchange capacity, so that the active ingredients such as whitening agents can be uniformly dispersed in the film layer and can be released in a controllable manner in the oral environment, and the tooth paste has better whitening effect.

Description

Technical Field

[0001] This invention relates to the field of oral care technology, and in particular to a residue-free, alcohol-free teeth whitening strip and its preparation method. Background Technology

[0002] Most whitening strips on the market contain a large amount of edible alcohol during the manufacturing process. This is partly to speed up the drying process and increase production efficiency, and partly to dissolve certain ingredients. Alcohol accounts for approximately 40-60% of the strips, and this large amount poses significant safety risks from storage to production. Alcohol residue is also a concern for users, as some people are allergic to alcohol, and driving after using alcohol-containing whitening strips poses a safety hazard. Furthermore, film-forming agents are a crucial component of whitening strips. Some technologies use film-forming agents that are highly water-soluble, causing the strips to break and stick to teeth, requiring a toothbrush to clean, severely impacting usability and user experience. Other technologies use water-insoluble polymers as the main film-forming agent, leaving very little residue, but this can prevent the whitening agent from being released, rendering the whitening strips ineffective and negating their purpose. Summary of the Invention

[0003] The main objective of this invention is to provide a residue-free, alcohol-free dental strip comprising 8 wt% to 30 wt% of a film-forming agent. The film-forming agent comprises modified peach gum, which is prepared by reacting peach gum powder with citric acid. The amount of citric acid used is 10 wt% to 30 wt% of the peach gum powder.

[0004] In one embodiment, the method for preparing the modified peach gum includes the following steps: dispersing peach gum powder in deionized water to obtain a dispersion of 10wt%~20wt%, heating to 60°C and stirring continuously, then adding citric acid, raising the temperature to 70°C~100°C, reacting to obtain a modified peach gum solution, and then spray drying to obtain modified peach gum powder.

[0005] In one embodiment, during the preparation of the modified peach gum, after adding the citric acid, the reaction time is 1h to 2.5h.

[0006] In one embodiment, the modified gum is mixed with pure water to prepare a 5wt% modified gum solution with a viscosity of 120 mPa·s to 200 mPa·s at 25°C.

[0007] In one embodiment, the residue-free, alcohol-free teeth whitening strips further include the following raw materials in weight fractions: tackifier: 0.2wt%~5wt%; thickener: 0.2wt%~2wt%; whitening agent: 1wt%~3wt%; flavoring agent: 0.1wt%~1wt%; stabilizer: 0.1wt%~1wt%; water: 30wt%~80wt%.

[0008] In one embodiment, the thickener includes at least one of polyvinylpyrrolidone and pullulan.

[0009] In one embodiment, the thickener includes at least one of carbomer, xanthan gum, carboxymethyl cellulose, and hydroxyethyl cellulose.

[0010] In one embodiment, the whitening agent includes at least one of hydrogen peroxide, urea peroxide, and phthalimide peroxyhexanoic acid.

[0011] In one embodiment, the flavoring agent includes at least one of sucralose, sodium saccharin, sorbitol, xylitol, menthol, peppermint flavoring, and menthyl lactate.

[0012] In one embodiment, the stabilizer includes at least one of EDTA-2Na and EDTA-4Na.

[0013] This invention also proposes a method for preparing the residue-free, alcohol-free teeth whitening strip, the method comprising the following steps: S1. Add modified peach gum, thickener, flavoring agent, stabilizer, and deionized water to a vacuum emulsification pot and stir well. Then, vacuum defoaming is performed to form a colloid. S2. The colloid is coated by a coating machine to form a wet film, which is then attached to the release film. After drying in a drying channel, the dried dental strip is covered with a soft film, rolled up, and cut to obtain dental strips. The strips are then packed into aluminum foil bags and sealed. The dental strip preparation is complete.

[0014] In one embodiment, in step S1, the vacuum degassing pressure is -0.06 MPa to -0.09 MPa, and the vacuum degassing time is 10 min to 20 min. Under this vacuum level, air bubbles trapped inside the colloid can be effectively removed, avoiding pinholes or bubble defects after coating.

[0015] In one embodiment, the thickness of the wet film obtained in step S2 is 100 μm to 800 μm.

[0016] In one embodiment, in step S2, the drying is specifically multi-temperature zone drying, including at least four temperature zones with a temperature of 60℃~90℃, and the temperature difference between adjacent temperature zones does not exceed 10℃, and the total drying time is not less than 10 minutes.

[0017] The residue-free, alcohol-free teeth whitening strips of this invention use an alcohol-free formula that is safe and non-irritating. By employing citric acid-modified peach gum as a film-forming agent, the modified peach gum can form a complete film layer with a certain strength and flexibility in the moist environment of the oral cavity. After use, the strip can be peeled off in one piece without breakage, sticking to teeth, or leaving residue, significantly improving the user experience. Furthermore, the active groups introduced into the modified peach gum molecular chain endow the film layer with appropriate hydrophilicity and ion exchange capacity, allowing whitening agents and other active ingredients to be evenly dispersed in the film layer and released in a controlled manner in the oral environment, resulting in better whitening effects. Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0019] It should be noted that if the embodiments of the present invention involve directional indicators (such as up, down, left, right, front, back, etc.), the directional indicators are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indicators will also change accordingly.

[0020] Furthermore, if the embodiments of this invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the use of "and / or" or "and / or" throughout the text includes three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution where both A and B are satisfied simultaneously. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0021] The technical problem this application addresses is that most whitening strips on the market add a large amount of edible alcohol during the production process. This is done to accelerate the drying speed of the strips, improve production efficiency, and dissolve certain components. Alcohol accounts for approximately 40-60% of the strips, and this large amount poses significant safety risks from storage to production. Alcohol residue in the strips is also a concern for users, as some users are allergic to alcohol in their oral mucosa, and driving after using alcohol-containing whitening strips also presents a safety hazard. Furthermore, film-forming agents are a crucial component of whitening strips. The film-forming agents used in some technologies are highly water-soluble, causing the strips to break easily and stick to teeth, requiring a toothbrush to clean, severely impacting the usability and user experience. Other related technologies use water-insoluble polymers as the main film-forming agent, leaving very little residue, but this can easily prevent the whitening agent from being released, rendering the whitening strips ineffective and negating their purpose.

[0022] To address the aforementioned issues, this invention proposes a residue-free and alcohol-free teeth whitening strip, wherein the residue-free and alcohol-free teeth whitening strip comprises 8wt% to 30wt% of a film-forming agent; the film-forming agent comprises modified peach gum, which is prepared by reacting peach gum powder with citric acid; the amount of citric acid used is 10wt% to 30wt% of the peach gum powder.

[0023] Specifically, peach gum is a natural plant gum secreted by peach trees. Its main component is polysaccharides, which have good film-forming properties and biocompatibility. However, natural peach gum has a high molecular weight and good water solubility. However, when used directly as a film-forming agent, the lack of sufficient cohesive force between molecular chains will lead to insufficient cohesive strength of the film layer. In addition, the uneven distribution of molecular weight in natural peach gum can easily lead to defects in the film layer, resulting in insufficient flexibility and easy cracking of the film layer.

[0024] This invention modifies peach gum powder by reacting it with citric acid. Citric acid acts as a crosslinking and esterifying agent, and its multiple carboxyl groups can undergo esterification with the hydroxyl groups on the peach gum polysaccharide molecular chains, forming a moderate crosslinking network between the molecular chains and introducing carboxyl groups. This moderate crosslinking improves the cohesive strength and flexibility of the membrane, allowing it to slowly hydrate without excessive dissolving in the moist oral environment, forming a film with a certain strength and flexibility. After use, it can be peeled off in one piece without leaving any residue on the tooth surface. Simultaneously, the retained hydroxyl groups and the newly introduced carboxyl groups endow the membrane with moderate hydrophilicity and ion exchange capacity, which is beneficial for the uniform dispersion of active ingredients such as whitening agents in the membrane and their controlled release in the oral environment.

[0025] It should be noted that when the amount of citric acid is less than 10 wt% of the gum powder, the film formed has poor flexibility, is easily brittle, and still has poor water resistance, leaving a lot of residue on the tooth surface. When the amount of citric acid is more than 30 wt% of the gum powder, excessive modification will lead to excessive cross-linking of the gum molecular chains, resulting in poor water solubility. This is not conducive to the release of whitening agents and makes the teeth whitening strips too weak to adhere properly, making them inconvenient to use. Controlling the amount of citric acid within the range of 10 wt% to 30 wt% of the gum powder can yield a modified gum film-forming agent that combines good film-forming properties, flexibility, and controllable water solubility.

[0026] In one embodiment, the method for preparing the modified peach gum includes the following steps: dispersing peach gum powder in deionized water to obtain a dispersion of 10wt%~20wt%, heating to 60°C and stirring continuously, then adding citric acid, raising the temperature to 70°C~100°C, reacting to obtain a modified peach gum solution, and then spray drying to obtain modified peach gum powder.

[0027] It should be noted that dispersing the peach gum powder in deionized water at 60℃ first facilitates sufficient swelling and uniform dispersion of the peach gum. Then, citric acid is added and the temperature is raised to 70℃~100℃. Under these temperature conditions, the esterification reaction between citric acid and peach gum polysaccharides can proceed effectively. If the reaction temperature is too low, the esterification reaction rate is slow and the reaction is incomplete; if the reaction temperature is too high, it may lead to thermal degradation of the peach gum polysaccharides. Controlling the reaction temperature within the above range is beneficial for obtaining modified peach gum with a uniform degree of modification.

[0028] It should also be noted that the concentration of the peach gum powder dispersion should be controlled within the range of 10 wt% to 20 wt%. If the concentration is too low, the prepared dental veneer film will have poor flexibility and be prone to cracking; if the concentration is too high, the system viscosity will be too high and dispersion will be difficult, affecting the uniformity of the modification reaction.

[0029] In one embodiment, during the preparation of the modified peach gum, after adding the citric acid, the reaction is carried out for 1 to 2.5 hours. It is understood that if the reaction time is too short, the cross-linking is insufficient, the degree of modification is inadequate, and the dental veneer layer has poor flexibility and is prone to cracking; if the reaction time is too long, excessive cross-linking may lead to an excessive decrease in the water solubility of the modified peach gum, affecting the release performance of subsequent active ingredients. Controlling the reaction time within the range of 1 to 2.5 hours is beneficial for obtaining modified peach gum with a moderate degree of modification.

[0030] In a preferred embodiment, the modified gum is mixed with pure water to prepare a 5wt% modified gum solution with a viscosity of 120 mPa·s to 200 mPa·s at 25°C.

[0031] It should be noted that the viscosity of a 5wt% modified gum arabic solution is an important macroscopic indicator characterizing the molecular weight and degree of cross-linking of the modified gum arabic. When the viscosity is too low, it indicates that the molecular chains of the modified gum arabic have been excessively degraded or the degree of cross-linking is insufficient, resulting in poor mechanical strength and film-forming properties of the film. When the viscosity is too high, it indicates that the degree of cross-linking is too high, leading to excessively reduced water solubility, which is detrimental to the release of whitening agents and the application of dental strips. Further controlling the viscosity within the above-mentioned range ensures that the modified gum arabic has suitable molecular weight and degree of cross-linking, thereby achieving an excellent balance between film-forming properties, water resistance, and the release performance of active ingredients.

[0032] In one embodiment, the residue-free, alcohol-free teeth whitening strips further include the following raw materials by weight percentage: tackifier: 0.2wt%~5wt%; thickener: 0.2wt%~2wt%; whitening agent: 1wt%~3wt%; flavoring agent: 0.1wt%~1wt%; stabilizer: 0.1wt%~1wt%; water: 30wt%~80wt%.

[0033] Understandably, the above components work synergistically to give the whitening strips excellent performance. Tackifiers adjust the adhesion of the strips to the tooth surface, ensuring they don't easily fall off during application; thickeners adjust the rheological properties of the colloid, facilitating coating and processing; whitening agents are the functional active ingredients of the whitening strips, used to oxidize and decompose pigment molecules on the tooth surface; flavoring agents provide a pleasant taste and cooling sensation; stabilizers improve the chemical stability of the various components in the formula; and water, as a solvent and dispersion medium, replaces edible alcohol in traditional formulas, achieving an alcohol-free formula and eliminating the safety hazards and allergy risks associated with alcohol.

[0034] In one embodiment, the tackifier includes at least one of polyvinylpyrrolidone and pullulan. Both polyvinylpyrrolidone and pullulan have good biocompatibility and tackifying effects, which can effectively improve the adhesion of the dental strips to the tooth surface, while not affecting the film-forming properties and peelability of the modified peach gum.

[0035] In one embodiment, the thickener includes at least one selected from carbomer, xanthan gum, carboxymethyl cellulose, and hydroxyethyl cellulose. The thickener can adjust the viscosity and rheological properties of the colloid, enabling it to exhibit suitable flowability and coating uniformity during the coating process.

[0036] In one embodiment, the whitening agent includes at least one of hydrogen peroxide, urea peroxide, and phthalimide peroxyhexanoic acid. These peroxide-based whitening agents can slowly release reactive oxygen species in the moist environment of the oral cavity, oxidizing and decomposing pigment molecules on the tooth surface to achieve a whitening effect. Phthalimide peroxyhexanoic acid, in particular, has higher stability and is suitable for use in alcohol-free formulations.

[0037] In one embodiment, the flavoring agent includes at least one selected from sucralose, sodium saccharin, sorbitol, xylitol, menthol, peppermint flavoring, and menthyl lactate. The flavoring agent provides sweetness and a cooling sensation, improving the user experience.

[0038] In one embodiment, the stabilizer includes at least one of EDTA-2Na and EDTA-4Na. EDTA-based stabilizers can chelate metal ions, preventing active ingredients such as hydrogen peroxide from being catalytically decomposed by metal ions, thereby extending the product's shelf life.

[0039] In a preferred embodiment, the amount of citric acid used is 10wt%~30wt% of the peach gum powder; the preparation method of the modified peach gum includes the following steps: dispersing peach gum powder in deionized water to obtain a dispersion of 10wt%~20wt%, heating to 60°C and stirring continuously, then adding citric acid, raising the temperature to 80°C~90°C, reacting for 1.5h~2.5h, to obtain modified peach gum.

[0040] This invention also proposes a method for preparing the residue-free, alcohol-free teeth whitening strip, comprising the following steps: S1. Add modified peach gum, thickener, flavoring agent, stabilizer, and deionized water to a vacuum emulsification pot and stir well. Then, vacuum defoaming is performed to form a colloid. S2. The colloid is coated by a coating machine to form a wet film, which is then attached to the release film. After drying in a drying channel, the dried dental strip is covered with a soft film, rolled up, and cut to obtain dental strips. The strips are then packed into aluminum foil bags and sealed. The dental strip preparation is complete.

[0041] The above preparation method is simple and easy to industrialize. Vacuum degassing ensures that the colloid is free of bubbles, the coating is uniform, and a film of uniform thickness is formed after drying.

[0042] In one embodiment, the thickness of the wet film obtained in step S2 is 100 μm to 800 μm. The thickness of the wet film determines the final thickness of the dental veneer and the content of active ingredients per unit area, and can be adjusted according to product requirements.

[0043] In one embodiment, in step S1, the vacuum degassing pressure is -0.06 MPa to -0.09 MPa, and the vacuum degassing time is 10 min to 20 min. Under this vacuum level, air bubbles trapped inside the colloid can be effectively removed, avoiding pinholes or bubble defects after coating.

[0044] In one embodiment, in step S2, the drying is specifically multi-temperature zone drying, including at least four temperature zones with a temperature of 60℃~90℃, and the temperature difference between adjacent temperature zones does not exceed 10℃, and the total drying time is not less than 10 minutes.

[0045] By employing a multi-stage, gentle heating method, excessively rapid moisture evaporation can be avoided, preventing film cracking or uneven component distribution and ensuring the integrity and uniformity of the dental veneer film. Since the formulation of this invention does not contain alcohol, there is no need to consider the evaporation rate of alcohol or the risk of explosion during the drying process. Therefore, rapid drying can be carried out at a higher temperature, with a total drying time of no less than 10 minutes, significantly improving production efficiency.

[0046] The present invention will be further illustrated below through specific embodiments: All raw materials used in the embodiments of this invention are commercially available, and this invention does not impose any restrictions on the source of raw materials.

[0047] Example 1 This embodiment provides a residue-free, alcohol-free teeth whitening strip and its preparation method.

[0048] The preparation method of modified peach gum includes the following steps: 100g of peach gum powder was dispersed in 500mL of deionized water, heated to 60℃ and stirred continuously for 30min to allow the peach gum to fully swell. Then, 20g of citric acid (20wt% of the peach gum powder) was added, the temperature was raised to 90℃, and the reaction was allowed to proceed for 2h. After the reaction was completed, the mixture was cooled to room temperature to obtain a modified peach gum solution.

[0049] The modified peach gum was mixed with pure water to prepare a 5 wt% solution, and the viscosity was measured to be 155 mPa·S at 25℃.

[0050] The components of residue-free, alcohol-free teeth whitening strips include: Modified peach gum (by solids content): 18wt%; Thickener (pullulan): 2wt%; Thickener (carboxymethyl cellulose): 0.5wt%; Whitening agent (hydrogen peroxide): 2wt%; Flavoring agents (sucralose 0.3wt%, menthol 0.3wt%): 0.6wt%; Stabilizer (EDTA-2Na): 0.5wt%; Deionized water: make up to 100%.

[0051] The preparation method of residue-free, alcohol-free teeth whitening strips includes the following steps: S1. The modified gum arabic solution is crushed, and then thickener, whitening agent, flavoring agent, stabilizer and deionized water are added in sequence. The mixture is stirred evenly in a vacuum emulsifying pot (stirring speed 500 rpm, temperature 25℃) to form a homogeneous colloid. Then, the pressure is evacuated to -0.08 MPa and degassed for 15 minutes.

[0052] S2. The degassed colloid is coated onto the release film surface using a coating machine, with the wet film thickness controlled at 400μm. Then, it is dried in four temperature zones: Zone 1 65℃, Zone 2 72℃, Zone 3 80℃, and Zone 4 88℃, for a total drying time of 15 minutes. After drying, a soft film is applied, and the film is rolled up, slit, and packaged to obtain the dental veneers.

[0053] Example 2 The difference between this embodiment and Embodiment 1 is that the amount of citric acid used is 10 wt% of the gum powder. Other components and preparation methods are the same as in Embodiment 1.

[0054] The modified peach gum was mixed with pure water to prepare a 5 wt% solution, and the viscosity was measured to be 130 mPa·s at 25℃.

[0055] Example 3 The difference between this embodiment and Embodiment 1 is that the amount of citric acid used is 30 wt% of the gum powder. Other components and preparation methods are the same as in Embodiment 1.

[0056] The modified peach gum was mixed with pure water to prepare a 5 wt% solution, and the viscosity was measured to be 180 mPa·s at 25℃.

[0057] Example 4 The difference between this embodiment and Example 1 is that the reaction temperature is 80℃ and the reaction time is 1.5 h. Other components and preparation methods are the same as in Example 1.

[0058] The modified peach gum was mixed with pure water to prepare a 5 wt% solution, and the viscosity was measured to be 125 mPa·s at 25℃.

[0059] Comparative Example 1 The difference between this comparative example and Example 1 is that the amount of citric acid used is 5 wt% of the gum powder. Other components and preparation methods are the same as in Example 1.

[0060] The modified peach gum was mixed with pure water to prepare a 5 wt% solution, and the viscosity was measured to be 80 mPa·s at 25℃.

[0061] Comparative Example 2 The difference between this comparative example and Example 1 is that the amount of citric acid used is 40 wt% of the gum powder. Other components and preparation methods are the same as in Example 1.

[0062] The modified peach gum was mixed with pure water to prepare a 5 wt% solution, and the viscosity was measured to be 250 mPa·s at 25℃.

[0063] Comparative Example 3 The difference between this comparative example and Example 1 is that the film-forming agent used is unmodified natural peach gum powder, which directly replaces the modified peach gum. Other components and preparation methods are the same as in Example 1.

[0064] The modified peach gum was mixed with pure water to prepare a 5 wt% solution, and the viscosity was measured to be 55 mPa·s at 25℃.

[0065] Performance testing: (1) The dental strips prepared in Examples 1-4 and Comparative Examples 1-3 were applied to a clean glass plate surface (simulating the tooth surface) and placed in an environment of 37°C and 95% relative humidity for 30 minutes (simulating the oral environment). Then the dental strips were peeled off, and the integrity of the film layer and the residue on the glass plate surface were observed.

[0066] (2) The dental strips of Examples 1-4 and Comparative Examples 1-3 were applied to the surface of a glass plate and soaked in artificial saliva at 37°C. Samples were taken at regular intervals, and the concentration of hydrogen peroxide released into the artificial saliva was determined by iodometric titration. The cumulative release rate within 60 minutes was calculated.

[0067] (3) The dental veneers of Examples 1-4 and Comparative Examples 1-3 were stored at room temperature for 6 months to observe whether there were signs of aging such as glue overflow and edge curling. The peroxide value was tested according to YY / T 0632-2008 "Determination of Peroxide Content in Dental Bleaching Materials". The results are shown in Table 2.

[0068] Table 1

[0069] Table 2

[0070] As shown in Table 1, Comparative Example 3, using unmodified natural peach gum, exhibited severe brittleness after film formation, making it impossible to peel off completely and leaving a large amount of colloid residue. The film layer of Comparative Example 1 remained relatively brittle, breaking upon peeling and leaving significant residue. The film layer of Comparative Example 2 was intact with no residue, but the whitening agent was difficult to release. Examples 1-4 all formed complete film layers, with Examples 1 and 4 exhibiting good flexibility and moderate strength, leaving no residue after peeling. Example 3, due to its higher citric acid content, resulted in a softer film layer with trace amounts of residue, but it was still superior to the comparative examples.

[0071] The release rates of Examples 1-4 were all between 65% and 85%, achieving effective and controllable release of the active ingredients. Among them, Example 2 had a relatively low release rate, while Example 3 had a relatively high release rate, indicating that the amount of citric acid can regulate the hydrophilicity and release rate of the modified peach gum.

[0072] As shown in Table 2, Examples 1-4 did not exhibit glue overflow or edge curling after 6 months of storage at room temperature, and their peroxide values ​​remained within a stable range of 1142-1216 meq / kg, indicating that the whitening strips of this invention have good storage stability. Comparative Examples 1 and 3, although having higher peroxide values, showed varying degrees of glue overflow and edge curling during storage, resulting in significant residue on the tooth surface upon use. Comparative Example 2, while not exhibiting glue overflow or edge curling during storage, had a peroxide value of only 655 meq / kg, indicating poor whitening effect.

[0073] The above description is merely an exemplary embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the present invention's specification under the technical concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A residue-free, alcohol-free teeth whitening strip, characterized in that, The residue-free, alcohol-free teeth whitening strips contain 8wt% to 30wt% of a film-forming agent; The film-forming agent includes modified peach gum, which is prepared by reacting peach gum powder with citric acid; The amount of citric acid used is 10wt% to 30wt% of the peach gum powder.

2. The residue-free, alcohol-free teeth whitening strip as described in claim 1, characterized in that, The preparation method of the modified peach gum includes the following steps: Peach gum powder was dispersed in deionized water to obtain a 10wt%~20wt% dispersion, heated to 60℃ and stirred continuously, then citric acid was added, and the temperature was raised to 70℃~100℃ to react and obtain a modified peach gum solution, which was then spray-dried to obtain modified peach gum powder.

3. The residue-free, alcohol-free teeth whitening strip as described in claim 2, characterized in that, In the preparation of the modified peach gum, after adding the citric acid, the reaction time is 1h~2.5h.

4. The residue-free, alcohol-free teeth whitening strip as described in claim 2, characterized in that, The modified gum was mixed with pure water to prepare a 5 wt% modified gum solution with a viscosity of 120 mPa·s to 200 mPa·s at 25°C.

5. The residue-free, alcohol-free teeth whitening strip as described in claim 1, characterized in that, The residue-free, alcohol-free teeth whitening strips also include the following raw materials by weight: Tackifier: 0.2wt%~5wt%; Thickener: 0.2wt%~2wt%; Whitening agent: 1wt%~3wt%; Flavoring agent: 0.1wt%~1wt%; Stabilizer: 0.1wt%~1wt%; Water: 30wt%~80wt%.

6. The residue-free, alcohol-free teeth whitening strip as described in claim 5, characterized in that, The thickener includes at least one of polyvinylpyrrolidone and pullulan; And / or, the thickener includes at least one of carbomer, xanthan gum, carboxymethyl cellulose, and hydroxyethyl cellulose; And / or, the whitening agent includes at least one of hydrogen peroxide, urea peroxide, and phthalimide peroxyhexanoic acid; And / or, the flavoring agent includes at least one of sucralose, sodium saccharin, sorbitol, xylitol, menthol, peppermint flavoring, and menthyl lactate; And / or, the stabilizer includes at least one of EDTA-2Na and EDTA-4Na.

7. A method for preparing a residue-free, alcohol-free teeth whitening strip according to any one of claims 1 to 6, characterized in that, The preparation method of the residue-free and alcohol-free teeth whitening strips includes the following steps: S1. Add modified peach gum, thickener, flavoring agent, stabilizer, and deionized water to a vacuum emulsification pot and stir well. Then, vacuum defoaming is performed to form a colloid. S2: The colloid is coated by a coating machine to form a wet film, which is then attached to the release film. After drying in the drying channel, the dried dental strip is covered with a soft film, rolled up, and cut to obtain the dental strip. It is then packed into an aluminum foil bag for sealing, and the dental strip preparation is completed.

8. The method for preparing the residue-free, alcohol-free teeth whitening strip as described in claim 7, characterized in that, The thickness of the wet film obtained in step S2 is 100μm~800μm.

9. The method for preparing the residue-free, alcohol-free teeth whitening strip as described in claim 7, characterized in that, In step S1, the vacuum degassing pressure is -0.06MPa to -0.09MPa, and the vacuum degassing time is 10min to 20min. And / or, in step S2, the drying is specifically multi-temperature zone drying, including at least four temperature zones, with a temperature of 60℃~90℃, and the temperature difference between adjacent temperature zones does not exceed 10℃, and the total drying time is not less than 10 minutes.

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