To start, mix ingredients should have maximum stability with regard to flavor, functionality and, in the case of protein-containing ingredients, protein stability. These elements are particularly vulnerable to deterioration due to the heat and shear applied during processing.
When dispersing ingredients, the use of high-speed mixers should be limited so that no more agitation than necessary is applied; otherwise, protein and fat molecules might become unstable. This can negatively affect mix stability and fat agglomeration in the freezer.