Dont higher melting point, greater stability under high temperatures equate to longer shelflife?
As far as taste goes I think a tortilla made with lard from the tortillerilla tastes better and has a better consistensy than the ones in the store that are mass produced with partionally hydrogenated palm oil
Not necessarily. When hydrogen saturates the double bonds is acts as an anti-oxidant. When oils oxidize free radicals are created. When a food rancidifies it tastes bad and no one wants to consume large amounts of free radicals. A higher melting point offer bakers all sorts of advantages and greater stability under high temperatures is why food suppliers who fry foods choose partially hydrogenated oils over other non-hydrogenated oils such as peanut oil. Peanut oil tastes great but it is unstable, oxidizes quickly and, if you've ever cooked with it, you know how badly it splatters. Not fun.
As far as taste goes I think a tortilla made with lard from the tortillerilla tastes better and has a better consistency than the ones in the store that are mass produced with partially hydrogenated palm oil
I agree. Animal fat is the best alternative for flavor. Unfortunately, the same food police who forced us to move away from saturated fats like lard and tallow are the same folks telling us to get away from using trans fats today. Do gooders rarely do much good.
Try frying your tortillas in a fat that isn't partially hydrogenated. I think you'll prefer the hydrogenated oil.