Which ingredients used in ice cream do not require pasteurization?

The correct choice is that flavors, sugars, and emulsifiers do not require pasteurization in the production of ice cream. Milk and cream, which are key dairy components, must be pasteurized to eliminate any harmful microorganisms and ensure safety. This is a critical step in dairy processing due to the risk of pathogens that can be present in raw milk.

On the other hand, ingredients like flavorings, sugars, and emulsifiers are either already shelf-stable or are processed in a way that reduces the risk of microbial contamination. For instance, many flavoring agents are derived from extracts or are synthetic, thus not posing the same health risks as raw milk. Sugars can also inhibit microbial growth, making pasteurization unnecessary for these ingredients. Emulsifiers, often used to improve texture and consistency, are treated similarly—generally safe for use without prior pasteurization.

This understanding is crucial for ensuring food safety and maintaining quality in ice cream production, aligning with industry standards and regulations.