The stabilization of polyesteramide (PEA) was studied by TGA, melt index and intrinsic viscosity. Primary antioxidant A1010 (0.6 wt.%) combined with 0.2 wt.% of hydroperoxide decomposer A168 is effective in stabilizing PEA; but the holding life of PEA in the extruder barrel is only 30 min, and the antioxidants are completely consumed when it is extruded four times. Fillers including heavy calcium carbonate (HCC), tricalcium phosphate (TCP) and talc affect both the thermal stability and mechanical properties of the resultant composites, which are discussed in detail. The Turcsanyi model can best describe the composition dependence of tensile strength of the HCC and talc filled PEA, and the Sato-Furukawa can best predict the Young’s modulus of HCC filled PEA, but is poor for the talc-filled material © 2003 Elsevier Ltd. All rights reserved.