A series of methyl methacrylate polymers have been prepared containing sucrose-based crosslinkers and additives. Thermogravimetry and long-term aging studies at 200-degrees-C show that sucrose-based alkyl and allyl ethers provide unprecedented thermal stability to linear, as well as crosslinked, poly(methyl methacrylate) or PMMA. Linear PMMA and PMMA crosslinked with trimethylolpropane trimethacrylate (TMPTMA) both degrade at 284-degrees-C. PMMA containing octa-O-crotylsucrose (1 mol %) degraded at 322-degrees-C. Depending on concentration, PMMA containing octa-O-allylsucrose (0.1-1.0 mol% and higher) degraded between 334 and 354-degrees-C, and PMMA containing 1’,6,6’-trimethacryloyl-2,3,3’,4,4’-penta-O-methylsucrose (0.1-1.0 mol %) degraded between 309 and 320-degrees-C. PMMA containing (1 mol % each) sucrose-based esters, ester-ether derivatives, all degraded at or below the degradation temperature of pure PMMA. Long-term air aging studies revealed that PMMA containing penta-O-methylsucrose trimethacrylate, octa-O-allylsucrose, and octa-O-crotylsucrose did not flow or sag after heating for 24 h at 200-degrees-C, but the polymers did show yellowing. While linear and crosslinked samples of PMMA containing compounds other than sucrose ethers lost more than 50% of their original weight within 15 h at 200-degrees-C, PMMA containing sucrose-based ethers lost about 8 and 20% of their original weight after 1 and 8.5 days, respectively. Herein we propose a unique mechanism by which saccharide ethers may be imparting this unprecedented thermal stabilization to PMMA. While tertiary hydrogens alpha to oxygens in saccharide ethers are stable to chain transfer during normal polymerization temperatures, they readily chain transfer at 200-degrees-C where PMMA is unstable. Chain transfer of these hydrogens is followed by fragmentation to produce alkyl, allyl or crotyl radicals, which combine with the macroradicals and terminate depropagation.