I am a rookie at stabilizers (hydros) and I can not seem to find this answer. If I use a colloid, let's say a butternut squash sauce, and it sits at room temp, or under a heat lamp all night, is it safe to eat the next day seeing that it is not held below 42 or above 140. I was in a kitchen that had many sauces siting out all through service and was told they were ok. Ummm??? Reheating is an issue, but safe???