Samples of 6 types of foods containing saccharin were subjected to a cleanup procedure, using lead acetate or alcohol precipitation. Saccharin was extracted with a combination of solvents and the extracts were treated with phenol and sulfuric acid and heated to form colored phenolsulfonphthalein derivatives. The color was measured spectrophotometrically at 558 nm. The method was applied to soft drinks, fruit juices, food sweetener tablets, concentrated liquid sweeteners, jellies, preserves, low calorie high protein powders, granulates, and liquids, and chocolate bars. Recoveries ranged from about 90.3 to 121.0% in spiked samples. Satisfactory recovery was obtained for levels as low as 5 mg/100 g sample (0.005%).